Bryan's Stuff

   
Beef Recipes

     Steak Churrasco

1 packed cup washed, stemmed, fresh flat-leaf parsley leaves
1 packed cup washed, stemmed, fresh cilantro leaves
½ packed cup washed, stemmed, fresh mint leaves
6 cloves garlic, coarsely chopped
1 teaspoon coarse salt, or more to taste
½ teaspoon black pepper
½ teaspoon hot red pepper flakes
1 cup extra-virgin olive oil
1/3 cup distilled white vinegar, or more to taste
1/3 cup cold water

Combine the parsley, cilantro, mint, and garlic in a food processor and finely chop. Add the salt, black pepper, and hot pepper flakes and process to blend. Add the oil, vinegar, and water and continue processing to make a thick sauce. Taste for seasoning, adding salt or vinegar as necessary; the chimichurri should be highly seasoned.

1 piece center-cut beef tenderloin (5 to 6 inches long; about 1 1/2 pounds)

 Using the palm of you hand, hold the meat flat. Hold a sharp, slender carving knife parallel to the cutting board, and cut the tenderloin into four even, flat slices. 2. Place each slice between two sheets of plastic wrap and gently pound with the side of a cleaver or a scallopini pounder to a thickness of ¼ inch.

 Marinate the beef, covered, in the refrigerator for 30 minutes to 1 hour.

Set up the grill for direct grilling. You want the fire hot.

When ready to cook, arrange the beef slices on the hot grate at a 45 degree angle to the bars of the grate and grill for 1 minute. Then rotate, same side down to the oppisite 45 degree angle.

Pull from the grill and drop back into the marinade. Place the other side back on the grill and repeat the process for the other side.

Pull and serve whole or slice like a fajita.