Argentine-Style Beef Skewers with Chimichurri Sauce

Adapted from Bon Appetit (March 2011)

My boys never tire of grilled meat. This recipe pairs tangy chimichurri sauce with skewers of spiced, grilled tenderloin. I served it with wild rice and crispy kale chips. There is quite a lot of sauce here, so I froze half to use later for bruschetta, with pasta or as a dipping sauce for baked sweet potato fries.

    • Chimichurri:
    • 1/2 cup olive oil
    • 1/2 cup red wine vinegar
    • 1/2 cup chopped yellow onion
    • 1/2 cup chopped red bell pepper
    • 1/4 cup chopped flat-leaf parsley
    • 1/4 cup chopped cilantro
    • 3 garlic cloves, roughly chopped
    • 1 tablespoon dried oregano
    • 1 teaspoon black pepper
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon crushed red pepper

 

  • Beef:
  • 1 cup chopped yellow onion
  • 1/3 cup champagne vinegar
  • 1/4 cup olive oil
  • 1/4 cup chopped cilantro
  • 1 tablespoon chopped fresh thyme
  • 3 garlic cloves, roughly chopped
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 1-1/2 pounds beef tenderloin, cut into 2-inch cubes

  • To make the chimichurri sauce, combine all ingredients in a food processor. Pulse until roughly chopped. Do not puree until smooth, as the sauce should have a slightly chunky texture. Allow to sit at room temperature for 2 hours.
  • For the beef, combine all ingredients except beef in a large bowl. Whisk together until blended. Add the beef, cover and marinate in the refrigerator for at least an hour but longer if desired (I marinated it in the fridge for about 4 hours). Remove the beef from the refrigerator and allow it to sit at room temperature for 30 minutes before grilling.
  • Thread the beef cubes onto 4 skewers. Some of the marinade may still be clinging to the beef.
  • Prepare the grill to high heat. Cook the skewers for just a few minutes on each side for medium rare (about 5 – 6 minutes total). Remove from the grill and cover with foil. Allow to rest for 5 minutes.
  • Serve skewers with chimichurri sauce on the side.
  • Quick Tips
  • 1. Since the sauce and the beef contain quite a few of the same ingredients, it’s helpful to make them both at once (i.e chop up 6 garlic cloves and add half to each bowl, etc.).
  • 2. If you are using wooden skewers, be sure to soak them for at least 30 minutes before threading them with the beef.

Preparation time: 20 minutes plus marinating time

Cooking time: 10 minute(s)

Number of servings (yield): 4


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