Argentine-Style Beef with Chimichurri Sauce Recipe

Argentine-Style Beef with Chimichurri Sauce Recipe

  • 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
  1. Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
  2. 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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