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Churrasco Steak with Chimichurri
I promise that even though this recipe looks complicated, it is really very easy to prepare. I swear. The hardest part is using your knife to “roll-cut” the tenderloin… think of it as unrolling a roll of paper towels – only with a knife. to get a nice thin piece of beef. :-) It’s really quite easy and if you are still not convinced, feel free to substitute the beef tenderloin with skirt steak because I really wouldn’t want you to miss out! This dish is best if prepped the day before serving.
Churrasco is Spanish and Portuguese term referring to grilled beef or meat.Churrasqueiras, very popular in Brazil, are like a steak or chop house also referring tho the type of grill that is used to cook the meat. Churrasco steak is usually served with chimichurri, which is a a classic vinegar sauce made with parsley, oregano, and garlic.
- 2 cups chopped parsley
- ¼ cup fresh oregano leaves
- ¼ red wine vinegar
- 4 garlic cloves, chopped
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 cup extra virgin olive oil
- 2 pounds center-cut beef tenderloin, trimmed
Place parsley, oregano, garlic, vinegar, red pepper flakes, and salt in a food processor and pulse until finely chopped; scrape down the sides of the bowl as needed. With the motor running, add oil in a steady stream. Measure out 1/2 cup of sauce and transfer the remaining sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld. (The chimichurri will keep in the refrigerator for up to 1 week.)
Using a sharp chef’s knife, roll cut the tenderloin. Start by placing the tenderloin on a cutting board with and end toward you. Take your knife and begin cutting along the side, parallel to the cutting board about 1/2-inch above the board. As you cut, “unroll” the tenderloin…. kind of like unrolling a roll of paper towels. Once you have unrolled the meat, place it between two sheets of plastic wrap and pound 1/4-inch thick. Add half of the reserved chimichurri to a large baking dish and place the meat in the pan and pour the remaining chimichurri over the meat and rub the sauce into both sides of the meat. Cover and let marinate in the refrigerator overnight, turning occasionally.
Set up grill for direct high heat. Brush and oil grates before cooking.
Remove meat and reserved chimichurri sauce from the refrigerator. Stir and taste chimichurri and adjust seasoning, if necessary. Remove meat from marinade and pat dry with paper towels. Season both sides liberally with salt and pepper. Place on grill and for about 4 to 5 minutes for medium-rare meat; let rest for 5 minutes before slicing.
Slice meat on the bias (angle knife 45 degrees to the board) and against the grain of the meat for nice wide strips of meat. Serve hot with flour tortillas heated on the grill and extra chimichurri on the side.