Churrasco

Directions

1. 1
   Pound filet mignons with mallet to 1/8-inch thickness.
2. 2
   Season with salt and pepper and quickly grill on both sides.
3. 3
   Serve with Green Chimichurri Sauce and Argentinean Fries.
4. 4
   Add salmuera, oregano, parsley, garlic, and olive oil to food processor and pulse about 20 seconds.
5. 5
   Add spices and white vinegar and pulse again.
6. 6
   Transfer to bowl.
7. 7
   Stir in red wine vinegar and fold in roasted peppers.
8. 8
   Yield: about 3 cups
9. 9
   Cut the potatoes into sticks 1/4 inch wide and about 3 inches long.
10. 10
    Dry with paper towels.
11. 11
    Heat oil in saucepan to 350 degrees F. Fry the potatoes in batches until lightly colored but not brown, about 4 to 5 minutes.
12. 12
    Remove to a plate lined with paper towels.
13. 13
    Repeat with remaining potatoes.
14. 14
    Into a large bowl, put the parsley and garlic.
15. 15
    Transfer to a jar and cover with olive oil.
16. 16
    Increase oil temperature to 375 degrees F. Fry the potatoes in batches until they are golden brown and crisp, 1 to 2 minutes.
17. 17
    Drain on fresh paper towels.
18. 18
    Sprinkle with salt and toss with some parsley-garlic mixture.
19. 19
    Toss and serve immediately.
20. 20
    Yield: 4 servings