Churrasco is one of the first things we seek when we visit Puerto Rico. My husband fell in love with this dish during one of his first trips to the island, and frankly, it is pretty darn good! The word Churrasco is commonly used to describe a cut of meat that is prepared on the grill.

There are several variations of this dish, they stem from the cut of meat used. Skirt is pretty popular, and I have even seen flank steak used. I much prefer to use a fillet mignon that I “unroll” by cutting into one long strip, about 1/3 ” in thickness, then flattened with a mallet. The one commonality, no matter the recipe or its country of origin, is the chimichurri sauce that is served with it. Chimichurri is a cilantro based pesto used to dip the Churrasco.

Churrasco w/ Chimichurri and Seasoned Parmesan Fries

Churrasco w/ Chimichurri and Seasoned Parmesan Fries

2 fillet mignons, about 3/4 lb each
kosher salt
fresh ground pepper
garlic powder
2 TB extra virgin olive oil

1. Using a sharp knife, cut the fillet into one long strip. Place in between two pieces of plastic wrap and flatten with a meat mallet until you reach about 1/8″ in thickness.
2. Season with salt, pepper and garlic powder.
3. Drizzle with olive oil and refrigerate for 3 – 4 hours.
4. Remove meat from the refrigerator and let it come to room temperature, approx. 20 minutes.
5. Heat oven or grill to 450 degrees. Cook in the grill, or oven grill, 2 minutes per side for medium rare.
6. Serve with chimichurri sauce. Serves 4.

Chimichurri sauce:
In a food processor, puree the following ingredients: one bunch of parsley, one bunch of cilantro, 4 garlic cloves, 2 jalapeno peppers (one seeded), 3 TB olive oil, 2 TB chicken broth, 1 TB kosher salt, 1 teas. ground pepper.

1. The chimichurri recipe above makes about 8 servings. Make the entire recipe if you wish, and just freeze for future use.
2. Leaving the seeds in one of the jalapenos will make the chimichurri a little kick. For a milder version, seed and devein both peppers.