Serves: 4
Conversion Chart: Here >>
Ingredients:
½ lb. curly leaf parsley, thoroughly rinsed and dried
3 oz. garlic cloves
½ cup white wine vinegar
4 cups olive oil
2 tbsp. oregano, dried
1 tbsp. kosher salt
2 tsp. black pepper
4 6 oz. beef tenderloins, center cut
Procedure:
1. To make chimichurri, finely mince the garlic cloves and parsley by hand — avoid using a food processor, which will bruise the parsley — and combine in a bowl with vinegar, olive oil, and oregano. Whisk ingredients together. Let chimichurri sit at room temperature for several hours.
2. For tenderloins, pat the meat dry. Using a short sawing motion with a sharp knife, cut and push across the
cylinder from left to right to unroll each into a 1- to 1.5-inch-thick steak.
3. Season steaks with salt and black pepper, quickly baste in chimichurri, and grill to desired doneness.
4. Brush each steak with a little more chimichurri and serve with plantain chips, pickled onions, yucca,
or any other Latin cuisine accompaniment.
Airline: Continental Airlines
Recipe Type: Authentic
Recipe Author: Chef Michael J. Cordúa
Original Photograph By: Chef Michael J. Cordúa/united.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.united.com/CMS/ContinentalDocuments/pdfs/chefs-and-sommeliers/co_cookbook_201010.pdf
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