Argentinian Beef Tenderloin with Chimichurri
Active Time: 45 min.
Total Time: 4 3/4 hours
Equipment Needed: 6 skewers
1/3 cup distilled white vinegar
1/4 cup vegetable oil
1/2 cup chopped sweet onion
1/3 cup chopped cilantro
4 teaspoons finely chopped garlic
1 1/2 teaspoons thyme leaves
1 teaspoon oregano leaves
1 teaspoon ground cumin
1 pound beef tenderloin, cut into 1 inch pieces
(yielding 3 chunks per person, 18 chunks in total)
1/4 cup olive oil
1/4 cup red-wine or sherry vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
2 teaspoons minced garlic
4 tablespoons chopped flat-leaf parsley
4 tablespoons chopped mint leaves (optional)
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
YIELD: Serves 6 as a substantial appetizer.
COURSE: Appetizers Tapas Meze
- Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 2-4 hours.
- Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
- 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).
- Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 minutes for medium-rare. Serve beef with chimichurri sauce.
- Alternate: Leave the beef tenderloin whole, and grill it directly on the barbecue. Cut into sections for each person when it is done.