One of our guests’ favourites in Nicaragua? Churrasco with Chimichurri, this all so mouth-watering recipe. Indeed, churrasco translates to “grilled meat” from Spanish. The green marinade sauce called Chimichurri has the best seasoning. Undoubtedly, best enjoyed with rice and vegetables or with traditional plantain chips!
Chimichurri represents an uncooked herb sauce that originated in Argentina. It was later adopted by other American countries such as Nicaragua, Costa Rica and even Brasil.
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Start with preparing the chimichurri by blending the parsley, garlic, 180ml of olive oil and vinegar until smooth – refrigerate at least for 2 hours.
Season both sides of the filet mignon with salt and pepper and rub two-thirds of the chimichurri over the meat. Barbecue the filet for about 2 minutes on each side for medium-rare meat – leave to rest for 5 minutes.
Meanwhile, in a bowl, mix the remaining chimichurri and olive oil. For the final touch, drizzle a bit of it on the steak.
Serve the steak and chimichurri with rice and pan veggies.