Friday, August 9, 2013

Weekend Cooking: Churrasco with Chimichurri

One of these days, I need to actually post a recipe for something healthy.  Eh.  It's the stuff that is bad for you that get me the most excited to share.  Sorry.  So today I bring you more red meat from the July 2013 Food and Wine magazine.

Churrasco, a Portuguese term for grilled meat, is a backbone of many Latin American cuisines.  Have you ever seen the restaurants called "Churrascarias" that are all the rage these days?  Exactly.  You go and eat enough meat to last you a lifetime.  Anyway, the featured chef in July was Michael Cordua, a Nicaraguan-born American restaurateur, and this is his offering to us.  It is incredibly easy to make and so incredibly tasty.

Ingredients:

2 bunches curly parsley (8 ounces), thick stems discarded
1/3 cup garlic cloves, crushed
3/4 cup plus 3 TBL extra-virgin olive oil
3 TBL white wine vinegar
2 pounds trimmed center-cut beef tenderloin
Kosher salt and freshly ground pepper

Directions:

1.  In a food processor, combine the parsley and garlic with the 3/4 cup olive oil and vinegar and pulse until smooth.  Refrigerate the chimichurri for at least 2 hours or up to 8 hours.

2.  Using a sharp chef's knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin.  Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.

3.  Light a grill.  Season both sides of the tenderloin with salt and pepper.  Rub all but one-third of the chimichurri over the meat and grill over moderately high heat, turning once, about 4 minutes for medium-rare meat.  Let rest for 5 minutes before slicing.

4.  Meanwhile, in a bowl, mix the remaining chimichurri and olive oil.  Season with salt and pepper and serve with the steak.

Wine:  Recommend a berry-dense, concentrated Syrah.

My note:  I actually used a flank steak for this recipe, which is flavorful and less expensive than the tenderloin.













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17 comments:

rhapsodyinbooks said...

I'm glad I'm not the one who has to pronounce what that meal is! LOL

JoAnn said...

Good idea to use a flank steak. Cutting the meat might be a little tricky for me!

Linda said...

Yum! Sounds amazing.

bermudaonion said...

I'm not much of a meat eater so my stomach did a little flip when you called churrasco the backbone of Latin American cuisine. My guys would probably love this, though.

Julie P. said...

Now that's a great recipe to share!

Darlene said...

It sounds so good but I don't eat beef. Like Kathy I know several people who would love this though.

caite said...

I could eat that sauce on a shoe..but yes, beef would be better.

Beth F said...

I bet skirt steak would too. Hell, I bet any grilled meat would love this.

(Diane) bookchickdi said...

My husband and his family love to go to churrasciaras on the annual golf trip. I'm pinning this recipe.

Marg said...

Sounds delicious! I am not sure that this trend has taken off here yet, but I am sure it will in due course!

Tina said...

Mmmmmmmmm...that would be great on beef and I certainly do enjoy having it a few times a week. Not as healthy as I could be but heck....

Cecelia said...

I don't have any beef in the house, but I'm going to try the chimichurri sauce with the chicken thighs in my fridge. Sounds delicious!

Sharon Galligar Chance said...

Well, now I'm starving! This looks delicious! In Texas we grill the heck out of meat - this would be a nice change of pace!

Col (Col Reads) said...

That sauce would be good on so many things -- some of them even healthy :)

Carole said...

I must look into flank steak - I'm not sure what we call it here. Cheers

angrygreycatreads.com said...

I have a very similar recipe and it is delicious. Most of my family loves it, except my oldest doesn't eat beef. It is my understanding that flank steak is a thinner cut of what we call here London Broil.

angrygreycatreads.com said...

I have a very similar recipe and it is delicious. Most of my family loves it, except my oldest doesn't eat beef. It is my understanding that flank steak is a thinner cut of what we call here London Broil.