Argentinian chimichurri does double duty as a flavorful marinade and serving sauce for juicy cubes of beef tenderloin.
- 4 cloves garlic, minced
- 1 tablespoon lemon zest
- 1/2 cup red wine vinegar
- 1 teaspoon salt
- 1/2 cup parsley, minced
- 1/2 cup cilantro, minced
- 1 tablespoon oregano, chopped
- 3/4 cup olive oil
- 2 pounds beef tenderloin, cut into 1-inch cubes
- Salt and pepper
1. Soak 8 to 10 wooden skewers in water for 30 minutes so they don't burn on the grill.
2. In a large bowl, add the garlic, lemon zest, vinegar, salt, parsley, cilantro and oregano. Stir to combine.
3. Add the olive oil and whisk together.
4. Split the sauce in half: half for the marinade and half for serving.
5. In a large bowl, toss the cubed beef tenderloin and half of marinade together. Marinate the steak for 30 minutes to 3 hours.
6. Preheat a grill or grill pan.
7. Remove the meat from the marinade and place 5 to 6 cubes on each skewer. Season the beef with salt and pepper.
8. Place the beef kebobs on the grill. Cook for about 3 to 4 minutes per side. Using tongs, remove the skewers and place them on a large platter. Spoon some of the remaining chimichurri on top before serving.