Argentine-Style Beef with Chimichurri Sauce |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Thick, herby chimichurri is a great sauce to add to your cooking repertoire. Serve it with grilled meats or sausages, toss it with roasted potatoes, brush it on bread before grilling, or pair it with fried eggs. Ingredients:
1/2 cup olive oil |
1/2 cup red wine vinegar |
1/2 cup minced onion |
1/4 cup minced red bell pepper |
1/4 cup finely chopped italian parsley |
4 fresh bay leaves, minced (optional) |
3 garlic cloves, minced |
1 tablespoon dried oregano |
1 teaspoon freshly ground black pepper |
1/2 teaspoon dried crushed red pepper |
1 1/2 cups chopped onion |
3/4 cup distilled white vinegar |
1/2 cup vegetable oil |
1/4 cup chopped fresh cilantro |
1 1/2 tablespoons chopped fresh thyme |
3 garlic cloves, chopped |
1 tablespoon chopped fresh oregano |
1 tablespoon ground cumin |
1 tablespoon freshly ground black pepper |
3 pounds beef tenderloin, cut into 1-inch cubes |
Directions:
1. For chimichurri sauce: Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
2. For beef: Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
3. Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
4. Place 1 skewer on each plate. Pass chimichurri sauce alongside.
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