125 Nicaragua – Churrasco with Ensalada de Repollo

125 Nicaragua - Churrasco

Churrasco Chimichurri with Ensalada de Repollo

The combination of chimichurri sauce and grilled beef is always a winner. What makes it even better is the addition of this cabbage slaw. “If” you have leftovers, I highly recommend using them to fill corn tortillas for a great taco.



6 cloves garlic

3 bay leaves

2 jalapeño chiles, with seeds, coarsely chopped

1 1/2 tablespoons salt

1/2 cup finely minced fresh curly parsley

1/2 cup finely minced fresh flat-leaf parsley

1/4 cup finely minced fresh oregano

1/4 cup distilled white vinegar

1/3 cup extra-virgin olive oil

1 (5-pound) whole beef tenderloin

Salt and freshly ground black pepper


To make the chimichurri, combine the garlic, bay leaves, jalapeños, 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). Transfer to a mixing bowl and add the parsleys and oregano. Whisk in the vinegar and olive oil until well combined. Set aside.

Prepare a medium-hot fire in the grill.

Trim the meat and remove any silver-skin. 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.

Lightly oil the grate and place meat on the grate. Grill for 3 minutes on each side for medium-rare.

Transfer the meat to a serving plate. Serve with the chimichurri on the side.

Ensalada de Repollo


4 c cabbage, shredded (about ½ of a medium head)

1 carrot, julienned

½ red onion, diced

1 large tomato, diced

¼ c white vinegar

1 lime, juiced (about 2 Tbsp juice)

½ tsp salt

¼ c fresh cilantro, chopped (plus extra for garnish)


In a large bowl, combine shredded cabbage, julienned carrot, red onion pieces, and tomatoes. In a small bowl, whisk together white vinegar, lime juice, salt, and chopped cilantro. Pour the dressing over the mixed vegetables and toss lightly. Let the mixture rest for at least 2 hours in the refrigerator before serving.

Original recipes found here:



Author: martymadeitproductions

A Home Chef's Journey

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