Churrasco with Three-Herb Chimichurri Recipe

Name: Churrasco with Three-Herb Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh flat-leaf parsley leaves; 1 cup fresh cilantro leaves; 1 cup packed fresh mint leaves; 6 garlic cloves, coarsely chopped; 1 cup extra-virgin olive oil; 1/3 cup distilled white vinegar; 1/3 cup cold water; 1/2 teaspoon hot pepper flakes; Coarse salt (kosher or sea) and black pepper, freshly ground; 1 1/2 pounds center-cut beef tenderloin in one piece or 3 large pork tenderloins

Servings: persons

1 cup fresh flat-leaf parsley leaves
1 cup fresh cilantro leaves
1 cup packed fresh mint leaves
6 garlic cloves, coarsely chopped
1 cup extra-virgin olive oil
1/3 cup distilled white vinegar
1/3 cup cold water
1/2 teaspoon hot pepper flakes
Coarse salt (kosher or sea) and black pepper, freshly ground
1 1/2 pounds center-cut beef tenderloin in one piece or 3 large pork tenderloins

1
Prepare the chimichurri, combine the herbs and garlic in a food processor and finely chop.
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
Pour one fourth of the chimichurri into a baking dish just large enough to hold the meat.
4
Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat, even slices.
5
Place each slice between two sheets of plastic wrap and pound to a thickness of 1/4-inch.
6
Arrange the steaks on top of the chimichurri in the baking dish.
7
Pour another quarter of the chimichurri on top.
8
Marinate the meat for 30 minutes to 1 hour.
9
Set up the grill for direct grilling and preheat to high.
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
Transfer the churrasco to plates or a platter and serve the remaining chimichurri sauce on the side.

1218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup fresh flat-leaf parsley leaves, 1 cup fresh cilantro leaves, 1 cup packed fresh mint leaves, 6 garlic cloves, coarsely chopped, and more.

Yes, Churrasco with Three-Herb Chimichurri falls under the General 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.

Churrasco with Three-Herb Chimichurri

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