Throughout Latin America, the word churrasco refers to beef cooked
on the grill. In Nicaragua, it refers to a broad, thin steak cut
from a beef tenderloin. Nicaraguan churrasco is always served with
chimichurri sauce, and other side dishes including gallo pinto,
maduros, and tajadas.
Number of Servings: 4
Ingredients:
1 piece beef tenderloin steak, 2 pounds and trimmed fat
Salt and pepper, to taste
Chimichurri sauce (available at grocer or make your own)
Directions:
1. Place the piece of tenderloin lengthwise on the cutting
board.
2. Holding the knife parallel to the cutting board, cut the meat
into four flat, even horizontal strips.
3. Place each slice of meat between two sheets of plastic wrap and
pound it with a side of a cleaver to a thickness of ¼ inch.
4. Season each slice on both sides with salt and pepper and place
in a nonreactive baking dish.
5. Pour half of the chimichurri sauce over the meat and let it
marinade in the refrigerator for 30 minutes, turning once.
6. Preheat the grill to high and oil the grill.
7. Drain the beef, and place it on the hot grill. Grill the beef
for 2 minutes per side, turning carefully with a metal spatula, for
medium-rare, or slightly longer for medium.
8. Transfer the meat to a serving plate. Serve with the chimichurri
sauce on the side.
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