Nicaraguan Style Steak Recipes

Steps:

• To make the chimichurri, combine the garlic, bay leaves, jalapenos, and salt in a mortar and mash with a pestle until a smooth paste is formed (or you can puree with a small amount of vinegar in a blender). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside.
• Prepare a medium-hot fire in the grill.
• Trim the meat and remove any silverskin. Cut into 2 1/2-inch-thick rounds. Take the boning knife and cut in a circular motion so each round becomes one flat, long strip. Then, with a butcher's mallet, pound the meat lightly. Season each strip generously with salt and pepper on each side.
• Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.
• Transfer the meat to a serving plate. Serve with the chimichurri on the side.

Steps:

• 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.
• 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 chimicurri 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.
• Preheat the grill to high.
• 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.

Steps:

• Place steaks in shallow baking dish. Pour orange, lemon and lime juices over steaks. Add garlic and turn steaks to coat. Marinate steaks 4 hours or overnight in refrigerator.
• Heat oil in heavy large skillet over high heat until almost smoking. Season steaks with salt, pepper and cayenne pepper. Fry steaks until brown on both sides, turning once, about 4 minutes. Transfer to plates and serve.

Steps:

• 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 chimicurri 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.Serves 4Churrasco of Tenderloin TipsPuntas de ChurrascoButchers sometimes sell tenderloin "tips" or "tails"-the narrow ends that are too slender to cut into filet mignons. These tips make a wonderful churrasco (they're better marbled than the center cuts) and they're a lot less expensive to boot. You may need to butterfly them to obtain thin, broad strips.Substitute 1 3/4 pounds tenderloin tips for the tenderloin center cut above (you'll need a little more, because the tips are a fattier cut). Trim off any excess fat and proceed as directed.