Description
Juicy beef tenderloin cubes grilled to perfection and served with a fresh, zesty chimichurri sauce made with parsley, cilantro, garlic, and olive oil.
Ingredients
For the Chimichurri:
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1¼ cups chopped fresh cilantro
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1¼ cups chopped fresh parsley
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¼ cup chopped fresh oregano
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½ tsp red pepper flakes
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½ cup extra-virgin olive oil
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Salt and freshly ground black pepper, to taste
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3 cloves garlic, smashed into a paste
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2 Tbsp red wine vinegar
For the Skewers:
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1½ lbs beef tenderloin, cut into 1½-inch cubes
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1 red onion, cut into large chunks
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1 pint cherry tomatoes
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Extra-virgin olive oil
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Salt and pepper, to taste
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Metal or soaked bamboo skewers
Instructions
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Make the chimichurri: Mix herbs, garlic paste, red pepper flakes, vinegar, and olive oil. Season to taste.
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Thread beef, onion, and tomatoes onto skewers.
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Brush skewers with olive oil and season with salt and pepper.
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Grill over medium-high heat for 4–5 minutes per side.
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Serve with generous spoonfuls of chimichurri.
Notes
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Let chimichurri sit at room temperature for best flavor.
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Use sirloin or strip steak if tenderloin is unavailable.
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Chimichurri doubles as a marinade.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-Inspired