Churrasco Beef

This recipe, by Chef Michael Cordura, Churrasco’s – Houston, TX
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Prep time: 20 minutes (+2 hours to cure sauce)

Cook time: 15 minutes

Servings: Serves 4

Ingredients:

1 center-cut beef tenderloin roast

salt and pepper to taste


Chimichurri Sauce

3 bunches curly parsley, finely chopped

6 tbsp. Finely chopped fresh garlic

2 cups extra virgin olive oil

1 cup white vinegar

(Adding a bit of fresh oregano and a dash of cayenne works well also, depending on your taste preference)

The Churrasco

Combine ingredients for Chimichurri Sauce and let sit at least 2 hours.

To prepare Churrasco, remove any silver skin from roast.

With a sharp knife, slice lengthways into the tenderloin to about ¼ inch deep.

Begin turning knife to make a spiral, leaving ¼ inch of meat outside of knife. Continue slicing the layer until center of roast is reached (jelly-roll fashion). When cut and unrolled, it should be ¼ inch thick, flat, rectangular piece of meat.

Salt and pepper to taste, baste (don’t marinate) with Chimichurri Sauce, and grill on a very hot fire to desired degree of doneness. (A slow fire will dry out the churrasco.)

Serve with extra Chimichurri Sauce on the side