Nicaraguan-style Steak Churrasco

Ingredients

 * 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

Directions

 * 1) 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.
 * 2) 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.
 * 3) Preheat the grill to high.
 * 4) 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.
 * 5) This recipe yields 4 servings.
 * 6) Nicaraguan churrasco is always served with a trio of sauces: chimichurri (here used as a marinade as well), salsa marinara (Nicaraguan Tomato Sauce), and a spicy pickled onion sauce called cebollita. Other accompaniments might include fried plantains and Bahamian peas and rice.