Brazilian Churrasco with Chimichurri - No Fail Recipes

Ingredients

• 1 cup flat leaf parsley
• 1/3 rd cup white vinegar
• 1 teaspoon salt
• 1 cup cilantro leaves
• 1 cup virgin olive oil
• ½ teaspoon black pepper
• 6 cloves garlic, peeled
• ½ cup mint leaves
• ½ teaspoon hot pepper flakes
• 1/3 rd cup water
• 6-inch piece tenderloin, middle cut
• 2 cups oak chips, soaked for 60 minutes and drained
• To make the chimichurri, add the herbs with the garlic to the blender and pulse until fine.
• Now add the remainder of the ingredients and pulse into a sauce.
• Once ready correct the seasoning.
• Add a ¼ of the sauce to a baking tray, making sure the beef will fit inside.
• Slice the beef into 4 pieces and then bat out to around ¼ inch thick, in between cling wrap.
• Place the beef in the tray, then add another ¼ of the sauce over the top.
• Leave on the side for 30-45 minutes.
• Now heat the grill to high placing the chips on the grill, if you are cooking on gas you will need a smoke box to put the chips in and heat until they smoke.
• Tin foil can be used for this shaping into a box.
• Once hot add the beef to the grate and cook for 2 minutes on either side.
• When cooking make a criss cross design.
• Place on the platters with the remainder of the sauce.
• Main Dishes