Nicaraguan-style Steak Churrasco

Description
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.
 * This recipe yields 4 servings.

Ingredients

 * 1 beef tenderloin - (about 1½ lbs, preferably center cut)

Chimichurri

 * 1 large bunch fresh Italian flat-leaf parsley stemmed (about 2 cups leaves)
 * 4 garlic cloves peeled
 * 1 cup olive oil
 * ¼ cup red wine vinegar or more to taste
 * 3 tbsp water
 * 1½ 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.
 * 2) Holding the knife parallel to the cutting board, cut the meat into 4 flat, even horizontal strips.
 * 3) 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 ¼ inch.
 * 4) Arrange the steaks in a nonreactive baking dish.

Prepare the chimichurri

 * 1) Combine the parsley and garlic in a food processor and process until finely chopped.
 * 2) Add the oil, ¼ cup vinegar, water, 1½ teaspoons salt, and 1 teaspoon pepper and process to make a thick sauce.
 * 3) Correct the seasoning, adding salt, pepper, or vinegar as necessary; the mixture should be highly seasoned.
 * 4) Place half the chimichurri in a bowl or crock for serving; pour the remainder over the meat.
 * 5) Cover and let marinate in the refrigerator, 30 minutes, turning several times.
 * 6) Preheat the grill to high.
 * 7) When ready to cook, oil the grill grate.
 * 8) Drain the beef and place it on the hot grate.
 * 9) Grill, turning with tongs, until cooked to taste, 1 to 2 minutes per side for medium-rare.
 * 10) Serve with the remaining chimichurri sauce.