Churrasco with Chimichurri Recipe

Name: Churrasco with Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6-inch piece of beef tenderloin (cut from the center-about 1 1/2 pounds); 1 cup cilantro leaves; 1/2 cup fresh mint leaves; 1 cup flat-leaf parsley; 6 cloves fresh garlic, peeled; 1/2 teaspoon hot pepper flakes; 1 cup extra-virgin olive oil; 1/3 cup white vinegar; 1/3 cup water; 1 teaspoon salt; 1/2 teaspoon black pepper; Special Equipment: 2 cups oak chips, soaked in cold water for 1 hour, then drained (optional)

Servings: persons

5 to 6-inch piece of beef tenderloin (cut from the center-about 1 1/2 pounds)
1 cup cilantro leaves
1/2 cup fresh mint leaves
1 cup flat-leaf parsley
6 cloves fresh garlic, peeled
1/2 teaspoon hot pepper flakes
1 cup extra-virgin olive oil
1/3 cup white vinegar
1/3 cup water
1 teaspoon salt
1/2 teaspoon black pepper
Special Equipment: 2 cups oak chips, soaked in cold water for 1 hour, then drained (optional)

1
Prepare the chimichurri.
2
Combine the herbs and garlic in a food processor and finely chop.
3
Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce.
4
Correct the seasoning, adding salt or vinegar, to taste.
5
The chimichurri should be highly seasoned.
6
Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
7
Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices.
8
Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch.
9
Arrange the steaks on top of the chimichurri in the baking dish.
10
Pour another 1/4 of the chimichurri on top.
11
Marinate the beef for 30 minutes to 1 hour.
12
Set up the grill for direct grilling and preheat to high.
13
If using charcoal, toss the chips directly on the coals.
14
If using gas, place them in the smoker box and preheat until you see smoke.
15
If your grill lacks a smoker box, use a foil smoking pouch.
16
Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks.
17
Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.

889

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 to 6-inch piece of beef tenderloin (cut from the center-about 1 1/2 pounds), 1 cup cilantro leaves, 1/2 cup fresh mint leaves, 1 cup flat-leaf parsley, and more.

Yes, Churrasco with Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Churrasco with Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions