Argentinian-Style Beef with Chimichurri Sauce
Suzanne
Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
ingredients
- For Beef:
- 1/2 cup distilled white vinegar
- 1/4 cup vegetable oil
- 3/4 cup chopped sweet onion
- 1/2 cup chopped cilantro
- 2 tablespoons finely chopped garlic
- 2 teaspoons thyme leaves
- 1 1/2 teaspoons oregano leaves
- 1 1/2 teaspoons ground cumin
- 1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
- For chimichurri:
- 1/4 cup olive oil
- 1/4 cup red-wine vinegar
- 1/4 cup finely chopped onion
- 2 tablespoons minced red bell pepper
- 1 1/2 teaspoons minced garlic
- 2 tablespoons chopped flat-leaf parsley
- 1 1/2 teaspoons oregano leaves
- 1/4 teaspoon hot red-pepper flakes
- 1 fresh bay leaf (optional), finely chopped
- Equipment:
- 5 (12-inch) metal skewers
directions
- 1
Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
- 2
Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
- 3
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
- 4
Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.
- 5
Cooks’ notes:
- 6
• If you aren’t able to grill outdoors, beef can be cooked in a hot oiled large (2-burner) ridged grill pan over medium-high heat.
- 7
• Chimichurri sauce can be made 1 day ahead and chilled. Bring to room temperature before serving.
Source: Gourmet
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