Churrasco with Chimichurri

Churrasco is a Portuguese word for grilled meat.  Who doesn't love grilled meat?

This appears to be similar to Arancharra.  If it tastes half as good it will be a summer staple.

Of course I'll need to watch the sales on beef tenderloin!

2 bunches curly parsley, thick stems discarded
1/3 C. garlic cloves, crushed
3/4 C. plus 3 tbsp, extra virgin olive oil
3 tbsp. white wine vinegar
2lbs trimmed center cut beef tenderloin
Kosher salt and freshly ground pepper

In a food processor, combine the parsley, and garlic with 3/4 C. olive oil and the vinegar and pulse until smooth.  Refrigerate the chimichurri for at least 2 hours.

Using a sharp chef's knife, make a 1/4 inch lengthwise cut in the top of the tenderloin.  Turning the tenderloin and rolling it out as you go, spiral cut the meat until you have a long rectangular piece about 1/4 inch thick.

Light a grill.  Season both sides of the tenderloin with salt and pepper.  Rub all but 1/3 of the chimichurri over the meat and grill over moderately high heat, turning once about 4 minutes for medium rare meat; let rest for 5 minutes before slicing.

Meanwhile, in a bowl mix the remaining chimichurri and olive oil.  Season with salt and pepper and serve with the meat.