 |
The Churrasco
This recipe, by Chef Michael Cordua, started an empire! |
Prep: 20 minutes
Cook: 15 minutes
Servings: Serves 4
| 1 |
center-cut beef tenderloin roast |
| -- |
salt and pepper, to taste |
|
Chimichurri Sauce: |
| 3 |
bunches curly parsely, finely chopped |
| 6 |
Tbsp. finely chopped fresh garlic |
| 2 |
cups extra virgin olive oil |
| 1 |
cup white vinegar |
|
 |
 |
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 tenderloin to about 1/4-inch deep. |
|
|
Begin turning knife to make a spiral leaving 1/4-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 one 1/4-inch thick, flat, rectangular piece of meat. |
|
|
Salt and pepper to taste, baste with Chimichurri sauce, and grill on a very hot fire to desired degree of doneness. (A slow fire will dry the churrasco.) |
|
|
Serve with extra chimichurri sauce on the side. |
|
| Need help with this recipe? Go to:
Grilling |
|
|
