Try this flavorful fiesta entrée at your backyard barbecue. Contributed by Rachel Gevarter, you can find this recipe in the official Fiesta cookbook. Viva Fiesta!
Special Equipment: 2 cups oak chips, soaked in cold water for 1 hour, then drained (optional).
Prepare the chimichurri: Combine the herbs and garlic in a food processor and finely 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 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin.
Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4 inch. 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.
Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in a smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after one 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.
- 5 to 6 inch piece of beef tenderloin (cut from the center, about 1-1/2 lbs)