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    from "Miami Spice" by Steven Raichlen

    Churrasco is the Argentinian word for grilled beef. But it was Nicaraguan immigrants of the Sandinista era who popularized the dish in Miami. Today, we have dozens of Nicaraguan steak houses, ranging from ranch house-style restaurants decorated with wrought iron and cowhide to bucolic haciendas.

    Serves 4 to 6

    1 piece beef tenderloin (2 1/2 pounds), fat and silverskin trimmed off

    1/2 cup chopped Italian (flat-leaf) parsley leaves
    3 cloves garlic, minced
    1/4 cup Spanish olive oil
    1/4 cup dry sherry
    3 tablespoons sherry vinegar or wine vinegar
    1 teaspoon freshly ground white pepper
    1 teaspoon salt

    Chimichurri Sauce
    1 bunch curly parsley, stemmed and minced (about 2 cups)
    8 to 10 cloves garlic, minced
    1 cup olive oil, preferably Spanish
    3 tablespoons fresh lemon juice
    1 teaspoon red pepper flakes
    1 teaspoon salt, or to taste
    Freshly ground black pepper

    Print recipe

    1. Cut the tenderloin lengthwise, with the grain, into 4 flat, even strips. Place the strips between sheets of plastic wrap and gently pound with the side of a cleaver to form steaks 10 inches long and 1/2 inch thick.
    2. Combine all of the marinade ingredients in a nonreactive dish or bowl. Add the beef and marinate, covered, in the refrigerator for 1 to 2 hours, turning occasionally during that time.
    3. Preheat a barbecue grill to very hot or preheat the broiler with the tray 3 inches from the heat.
    4. Drain the beef and blot dry with paper towels. Grill or broil for 1 minute per side for rare; 1 to 1 1/2 minutes per side for medium; and 2 minutes per side for well done. Serve the beef with chimichurri sauce on the side
    Chimichurri Sauce (Makes about 2 cups)
    1. Combine the parsley and garlic in a food processor or mortar and grind to a coarse paste.
    2. Work in all of the remaining ingredients. Correct the seasonings, adding lemon juice or salt to taste. The chimichurri can be served right away, but it will be better if you let it ripen for a few days in the refrigerator.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Choice Chateaubriand Roast - $27.99/lb
     Small, USDA Choice, Hand-cut, Standard Pack
      Italian Parsley - $1.99/ea
     Farm Fresh
      Varanda do Conde Vinho Verde - $14.99/ea plus tax Save! Just $13.49 each when you buy 6 or more.
      Roland Special Reserve White Wine Vinegar - $2.99/ea
      Curly Parsley - $0.99/ea
     Farm Fresh
      FreshDirect Crushed Chili Peppers - $3.59/ea
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      FreshDirect Ground White Sarawak Pepper - $3.99/ea
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
      Garlic - $3.99/lb
     Farm Fresh, Med
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