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Nicaraguan Churrasco


  • Whisk the mint, vinegar, oil, red pepper flakes, garlic, mustard and seasonings until well combined. Then taste for seasoning and add a little more oil if too sharp. (Should be highly seasoned.) Set aside half the mixture in another bowl for the dressing. 
  • Cut the beef parallel to the cutting board into 4 slices and, if needed, lightly batten out to make even. Place in a baking tray and brush the marinade all over to coat well. (Can be refrigerated for up to 15 mins max.) 
  • Then cook the beef on a very hot preheated BBQ or ridged grill to the desired degree. Serve with the reserved marinade sprinkled on top with a simple rocket salad on the side.


  • 2 cups roughly chopped fresh mint leaves
  • ¼ cup white wine vinegar
  • 1 cup olive oil
  • 1 heaped tspn red pepper flakes
  • 6 garlic cloves, crushed
  • 1 heaped tspn Dijon mustard
  • 1 tspn sea salt flakes
  • freshly ground pepper
  • 1 x 600 gm centre cut piece of beef fillet, trimmed of all fat & sinew

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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