This is a recipe for the great steak at Churrasco's restaurant in Houston. It was published years ago in the Houston Chronicle.
Combine all ingredients and let sit at least 2 hours before serving. It is
excellent on all grilled meats, especially the churrasco. Yield: 3 cups.
Trim all visible fat and gristle from a fresh beef tenderloin. Cut out a
4" portion from the center. With a sharp knife, starting from one side,
carve it in a jelly-roll fashion. Baste in chimichurri sauce, and season with salt and pepper to taste. Grill on a very hot fire to desired degree of doneness. (Note: A slow fire will dry the churrasco
because it is extremely low in fat content.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (244g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 1127 | ||
Calories from Fat: 1066 (95%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 118.4g | 158 % | |
Saturated Fat 19.1g | 95 % | |
Monounsaturated Fat 83.2g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 37.4mg | 12 % | |
Sodium 76.8mg | 3 % | |
Potassium 265.6mg | 7 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.2g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1127
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.