Churrasco (Brazilian barbeque)

Note: I got this recipe off the Texas Beef Council's site. Prep: 20 minutes Cook: 15 minutes Servings: Serves 4 1 center-cut beef tenderloin roast -- salt and pepper, to taste Chimichurri Sauce: 3 bunches curly parsely, finely chopped 6 Tbsp. finely chopped fresh garlic 2 cups extra virgin olive oil 1 cup white vinegar

Combine ingredients for Chimichurri Sauce and let sit at least 2 hours. To prepare Churrasco remove any silver skin from roast. With a sharp knife, slice lengthways into tenderloin to about 1/4-inch deep. Begin turning knife to make a spiral leaving 1/4-inch of meat outside of knife. Continue slicing the layer until center of roast is reached (jelly-roll fashion). When cut and unrolled, it should be one 1/4-inch thick, flat, rectangular piece of meat. Salt and pepper to taste, baste with Chimichurri sauce, and grill on a very hot fire to desired degree of doneness. (A slow fire will dry the churrasco.) Serve with extra chimichurri sauce on the side.