Nutritional Tips from Audrey. Churrasco is a delicious way to grill beef. Be sure to cut your meat with the grain, not against it. That keeps your meat tender. By slicing the meat into thin sheets you maximize the area that is marinating as well as exposed to the fire. This means, you do not have to cook it for long and your meat will have a great grill flavor but will also be fork tender.
Mix Seasoning with Oil, Vinegar and Water until you have a paste. Set aside to marinate flavors together. After tasting you can add extra crushed garlic, fresh mint and/or fresh parsley. I like to add all three to give a fresh tasting boost.
Cut tenderloin into four, flat even pieces. Pound until flat.
Place 1/4 of the Seasoned paste in a flat pan or platter. Arrange Beef on top of seasoned marinade.
Spread/Pour a quarter of the seasoned marinade on top of the beef. Cover and let sit in the refrigerator for half an hour.
Set the grill to high or prepare coals for a high heat.
Oil grill racks. Remove Beef from marinade and drain well, do not dry off or wipe marinade off.
Place beef on hot grate and grill 2 to 3 minutes per side for medium rare, if you like medium grill a minute longer.
Rotate on grill to get those nice dark criss cross grill marks.
Place on plates and spoon left over marinade on plate and then place beef over it. Enjoy!