How to Make Churrasco

If you love the rich flavor of beef tenderloin and you’re looking for a different way to prepare it, you need go no further than churrasco, Latin America’s popular grilled-beef dish. Here I feature a Nicaraguan version, using broad, thin sheets of tenderloin sliced along the grain, not against it, to maximize the surface area of the beef exposed to the fire. What results is a steak with a remarkable flame-charred flavor, and it’s tender enough to cut with your fork. The sauce—a variation on Argentinean chimichurri, a garlic-parsley-vinegar sauce—does double duty, first as a marinade and then as a serving sauce.