The Churrasco Steaks

Ingredients

• 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

Instructions

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.

Nutritional Information

Nutrition Info per serving:  (1 serving, 7 oz.) 667 calories; 62 g fat (13 g saturated fat; 41 g monounsaturated fat); 72 mg cholesterol; 62 mg sodium; 4 g carbohydrate; 0.9 g fiber; 22 g protein; 2.9 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 4.1 mg iron; 20.7 mcg selenium; 3.8 mg zinc.