Dinner

Nicaraguan-Style Churrasco

Name: Nicaraguan-Style Churrasco
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 8 servings
Ingredients: 3 bay leaves; 1 (5-pound) whole beef tenderloin; 1/2 cup finely minced fresh curly parsley; 1/2 cup finely minced fresh flat-leaf parsley; 6 cloves garlic; 2 jalapeno chiles, with seeds, coarsely chopped; 1/3 cup extra-virgin olive oil; 1/4 cup finely minced fresh oregano; 1 1/2 tablespoons salt; Salt and freshly ground black pepper; 1/4 cup distilled white vinegar

6 October 2026

Not yet ratedRate Recipe

Total Time21 Mins

Serves8

Per Serving$8.77

Need a gluten free, dairy free, paleolithic, and primal main course? Nicaraguan-Style Churrasco could be an amazing recipe to try. This recipe makes 8 servings with 869 calories, 52g of protein, and 71g of fat each. For $8.77 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals.

Primal Whole30 Paleo Lunch Beef Beef Tenderloin

Method:

1
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).
2
Transfer to a mixing bowl and add the parsleys and oregano.
3
Whisk in the vinegar and olive oil until well combined. Set aside.
4
Prepare a medium-hot fire in the grill.
5
Trim the meat and remove any silverskin.
6
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.
7
Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.
8
Transfer the meat to a serving plate.
9
Serve with the chimichurri on the side.
10
Photograph by Rodney Weidland