Cuban churrasco with 3 herb chimichurri

An easy homemade chimichurri is the secret to this world renowned barbecue marinated steak.

Cuban churrasco with 3 herb chimichurri

Servings:	Serves 4
Calories per serving:	353
Ready in:	2 hours, 4 minutes
Prep. time:	2 hours
Cook time:	4 minutes
Difficulty:
Recipe author:	Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK
First published:	7th January 2014

Best recipe review Green as grass 4/5 ..but nicer tasting 😃 Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 cup cut parsley
• 1 cup cut mint leaves
• ½ cup El Sabor de Casa's Pasta de Culantro ( Cilantro paste)
• 6 chopped garlic cloves
• ¼ cup minced dehydrated onions
• 1 cup olive oil
• 2 tablespoons hot pepper flakes
• salt and pepper to taste
• 1 teaspoon Maggi Smoke seasoning
• 500 g tenderloin steak (5 - 6 inch cut)

Method

1. Prepare steak by using a mallet to flatten steak to ¼ inch or ½ centimetre thickness.
2. In separate bowl, combine well all the marinade ingredients
3. Place half the marinade at the bottom of baking pan. Place steaks an top and then cover with the remaining marinade. Let marinade for at least 2 hours before BBQ.
4. Grill on a high temperature, introducing smokiness to the steaks as much as possible. Flip the steaks after two minutes.
5. Serve immediately with a bit of marinade.

Recipe source

• This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.

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