Churrasco Steak
1 bunch fresh
parsley, chopped (about 1 cup)
2 cups olive oil
1/4 cup fresh lime juice
6 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 to 2-1/2 pounds beef tenderloin, cut into 1/2-inch slices
In a medium bowl, combine all the ingredients except the beef; whisk until well
combined. Reserve 1/2 cup of the marinade; cover and set aside until serving
time.
Place the beef in a shallow dish and pour the remaining
marinade over the top. Cover and marinate overnight, or at least two hours, in
the refrigerator.
Preheat the grill to medium-high heat. Drain the beef, discarding any excess
marinade.
Grill the beef for 3 to 4 minutes for medium doneness, or to desired doneness
beyond that, turning halfway through the cooking.
Stir the reserved marinade and serve immediately over the beef.
OPTIONS: There are many variations of this dish, including using vinegar instead
of lime juice, and adding chopped onions, a bit of coconut milk, or hot sauce to
the marinade. After you try it my way, you just may want to get adventurous with
some of these (or your own) options.
