Churrasco with Chimichurri

Ingredients

• 2 bunches curly parsley (8 ounces), thick stems discarded

• 1/3 cup garlic cloves, crushed

• 3/4 cup plus 3 tablespoons extra-virgin olive oil

• 3 tablespoons white wine vinegar

• 2 pounds trimmed center-cut beef tenderloin

• Kosher salt

• Freshly ground pepper

Description

1. In a food processor, combine the parsley and garlic with the 3/4 cup of olive oil and the vinegar and pulse until smooth. Refrigerate the chimichurri for at least 2 hours or up to 8 hours.

2. Using a sharp chef’s knife, make a 1/4-inch, lengthwise cut in the top of the tenderloin. Turning the tenderloin and rolling it out as you go, spiral-cut the meat until you have a long, rectangular piece about 1/4 inch thick.

3. Light a grill. Season both sides of the tenderloin with salt and pepper. Rub all but one-third of the chimichurri over the meat and grill over moderately high heat, turning once, about 4 minutes for medium-rare meat; let rest for 5 minutes before slicing.

4. Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. Season with salt and pepper and serve with the steak.