Churrasco with Three-Herb Chimichurri

1. 1

   Prepare the chimichurri, combine the herbs and garlic in a food processor and finely chop.

2. 2

   Add the oil, vinegar, water, hot pepper flakes and salt and pepper and process until a thick sauce forms; the chimichurri should be highly seasoned.

3. 3

   Pour one fourth of the chimichurri into a baking dish just large enough to hold the meat.

4. 4

   Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat, even slices.

5. 5

   Place each slice between two sheets of plastic wrap and pound to a thickness of 1/4-inch.

6. 6

   Arrange the steaks on top of the chimichurri in the baking dish.

7. 7

   Pour another quarter of the chimichurri on top.

8. 8

   Marinate the meat for 30 minutes to 1 hour.

9. 9

   Set up the grill for direct grilling and preheat to high.

10. 10

    Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes per side for medium-rare, rotating the slices 90 degrees after 1 minute to create crosshatched grill marks.

11. 11

    Transfer the churrasco to plates or a platter and serve the remaining chimichurri sauce on the side.

* Per serving · 4 servings · Values may vary.