Argentinian-Style Beef with Chimichurri Sauce

Ingredients

  • 1/2 cup distilled white vinegar
  • 1/4 cup vegetable oil
  • 3/4 cup chopped sweet onion
  • 1/2 cup chopped cilantro
  • 2 tablespoons finely chopped garlic
  • 2 teaspoons thyme leaves
  • 1 1/2 teaspoons oregano leaves
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces

  • For chimichurri:
    • 1/4 cup olive oil
    • 1/4 cup red-wine vinegar
    • 1/4 cup finely chopped onion
    • 2 tablespoons minced red bell pepper
    • 1 1/2 teaspoons minced garlic
    • 2 tablespoons chopped flat-leaf parsley
    • 1 1/2 teaspoons oregano leaves
    • 1/4 teaspoon hot red-pepper flakes
    • 1 fresh bay leaf (optional), finely chopped

    Equipment:
    • 5 (12-inch) metal skewers

    Description

    Whether Used As A Marinade Or As A Sauce, A Versatile Chimichurri Complements Most Any Grilled Fish, Chicken, Or Meat.

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