Ingredients
3 bunches curly parsley, finely chopped
6 Tbsp finely chopped fresh garlic
2 cups extra virgin olive oil
1 cup white vinegar
Salt and pepper to taste
beef tenderloin
Preparation
Combine all ingredients and let sit at least 2 hours before serving. It is excellent on all grilled meats, especially the churrasco. Yield: 3 cups.
Trim all visible fat and gristle from a fresh beef tenderloin. Cut out a 4" portion from the center. With a sharp knife, starting from one side, carve it in a jelly-roll fashion. Baste in chimichurri sauce (recipe follows), and season with salt and pepper to taste. Grill on a very hot fire to desired degree of doneness. (Note: A slow fire will dry the churrasco because it is extremely low in fat content.)
