Nicaraguan-Style Steak

Servings: 4

Ingredient:

1 x beef tenderloin - (abt 1 1/2 lbs), preferably center cut

1 lrg bunch fresh Italian flat-leaf parsle stemmed (abt 2 cups leaves)

4 x garlic cloves peeled

1 cup olive oil

1/4 cup red wine vinegar or more to taste

3 tbl water

1 1/2 tsp salt or more to taste

1 tsp finely-ground black pepper or more to taste

Cooking Instructions:

Place the piece of tenderloin lengthwise on the cutting board. Holding the knife parallel to the cutting board, cut the meat into 4 flat, even horizontal strips. Place each strip between two sheets of plastic wrap and pound with the side of a cleaver or with a rolling pin to a thickness of 1/4 inch. Arrange the steaks in a nonreactive baking dish. Prepare the chimichurri. Combine the parsley and garlic in a food processor and process until finely chopped. Add the oil, 1/4 cup vinegar, water, 1 1/2 teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce. Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned. Place half the chimichurri in a bowl or crock for serving; pour the remainder over the meat. Cover and let marinate in the refrigerator, 30 minutes, turning several times. Preheat the grill to high. When ready to cook, oil the grill grate. Drain the beef and place it on the hot grate. Grill, turning with tongs, until cooked to taste, 1 to 2 minutes per side for medium-rare. Serve with the remaining chimichurri sauce.

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