Food Network UK

Churrasco with chimichurri

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Recipe by Keegan Gerhard

Ingredients

  • 10- to 12-cm piece of beef tenderloin (cut from the center-about 750g)

  • For the three herb chimichurri:

  • 90g coriander seeds leaves
  • 45g fresh mint leaves
  • 90g flat-leaf parsley
  • 6 cloves fresh garlic, peeled
  • 1/2 tsp hot pepper flakes
  • 250ml extra-virgin olive oil
  • 80ml white vinegar
  • 80ml water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Special equipment: 200g oak chips, soaked in cold water for 1 hour, then drained (optional)

Use imperial measurements

Method

How to make Churrasco with chimichurri

1) To prepare the chimichurri, combine the herbs and garlic in a food processor and finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chop . Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.

2) Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices . Place each Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slice between 2 sheets of cling film and pound with a rolling pin, to a thickness of 1/2 cm.

3) Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour.

4) Set up the barbecue for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch.

5) Arrange the beef Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices diagonally on the grill, and barbecue until cooked to taste, about 2 minutes a side for medium-rare, rotating the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side.