Churrasco with Chimichurri

Ingredients

• 5 to 6-inch piece of beef tenderloin (cut from the center-about 1 1/2 pounds)
• 1 cup cilantro leaves
• 1/2 cup fresh mint leaves
• 1 cup flat-leaf parsley
• 6 cloves fresh garlic, peeled
• 1/2 teaspoon hot pepper flakes
• 1 cup extra-virgin olive oil
• 1/3 cup white vinegar
• 1/3 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Special Equipment: 2 cups oak chips, soaked in cold water for 1 hour, then drained (optional)

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