Throughout Latin America, the word churrasco refers to beef cooked on the grill.  In Nicaragua, it refers
to a broad, thin steak cut from a beef tenderloin.  Nicaraguan churrasco is always served with
chimichurri sauce, and other side dishes including gallo pinto, maduros, and tajadas.
4 Servings




Ingredients:

1 piece beef tenderloin steak, 2 pounds and trimmed fat
Add salt and pepper, to taste
Chimichurri sauce                
        
                 
                                                     
Directions:

1. Place the piece of tenderloin lengthwise on the cutting board. 
2. Holding the knife parallel to the cutting board, cut the meat into four flat, even horizontal strips. 
3. Place each slice of meat between two sheets of plastic wrap and pound it with a side of a cleaver to 
    a thickness of ¼ inch .
4. Season each slice on both sides with salt and pepper and place in a nonreactive baking dish. 
5. Pour half of thechimichurri sauce over the meat and let it marinade in the refrigerator for 30 minutes, 
    turning once.
6. Preheat the grill to high and oil the grill.
7. Drain the beef, and place it on the hot grill.  Grill the beef for 2 minutes per side, turning carefully with
    a metal spatula, for medium-rare, or slightly longer for medium. 
8. Transfer the meat to a serving plate.  Serve with thechimichurri sauce on the side.