Argentinian-Style Beef with Chimichurri Sauce |
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Prep Time: 45 Minutes Cook Time: 240 Minutes |
Ready In: 285 Minutes Servings: 4 |
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Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat. Ingredients:
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 |
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 |
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: 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. Chimichurri sauce can be made 1 day ahead and chilled. Bring to room temperature before serving.
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