Argentinean Beef Skewers With Chimichurri


  • 1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers


  • 1 bunch fresh parsley, chopped
  • 8 cloves garlic, minced
  • 3/4 cup olive oil
  • 1/4 cup sherry wine vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper


Food Network Invites You To Try This Argentinean Beef Skewers With Chimichurri Recipe From Joey Altman.

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