We had a craving for steak but wanted something a little different. This churrasco-style preparation was the answer--and turned out to be a big hit. It isn't cheap, since it uses the pricey tenderloin cut instead of more traditional churrasco portions, such as skirt steak. But the combination of tenderloin and marinate produces meat that's buttery, tender and flavorful. Everyone agreed we should make this more often. Adapted from Steven Raichlen's "How to Grill."
Shopping list (for 4):
meat:
1 piece center-cut beef tenderloin (5 to 6 inches long, about 2 pounds)
for chimichurri sauce:
3 bunches flat-leaf parsley (need about 2 1/2 cups of leaves)
6 cloves garlic
1 cup olive oil
1/3 cup distilled white vinegar
salt/pepper/cayenne
Wash the parsley and remove stems to obtain about 2 1/2 cups leaves. Chop garlic. Combine parsley and garlic in food processor along with salt, pepper and dash of cayenne. Blend. Add 1 cup olive oil, 1/3 cup white vinegar and 1/3 cup cold water while continuing to process.
Prep the beef by cutting the center-cut tenderloin into four flat rectangular pieces (cutting lengthwise with knife parallel to cutting board). Pound pieces if needed to get them to 1/4-inch thickness.
Marinade the beef. Spread about 1/4 of the sauce on bottom of a baking dish and place the beef pieces on top. Pour another 1/4 of the sauce over the beef. Marinate for 30 minutes to 1 hour. Save the rest of the sauce for serving.
Drain the beef slices and grill, about 2 to 3 minutes per side for medium rare.
No comments:
Post a Comment