Argentinean Oak Planked Beef Tenderloin With Chimichurri Sauce Recipes

ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI

Steps:

• Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

ARGENTINEAN CHIMICHURRI SAUCE

Steps:

• Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.

ARGENTINEAN OAK-PLANKED BEEF TENDERLOIN WITH CHIMICHURRI SAUCE

Steps:

• Immerse and soak plank,15x6-1/2x3/8" in water 1 hour, drain.
• Prepare grill, heating one side to medium and one side to high heat.
• To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat.
• Place steak on charred side of plank.
• Cover and grill 12 minutes or until desired degree of doneness.
• Prepare the sauce while you are soaking plank.
• Combine parsely and remaining ingredients in a food processor and process until smooth.
• Serve with steaks,.

ARGENTINE-STYLE BEEF WITH CHIMICHURRI SAUCE

Steps:

• For chimichurri sauce:
• Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
• 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.
• 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.
• Place 1 skewer on each plate. Pass chimichurri sauce alongside.

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE

Steps:

• Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 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 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.