Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.
• If you aren't able to grill outdoors, beef can be cooked in a hot oiled large (2-burner) ridged grill pan over medium-high heat.
• Chimichurri sauce can be made 1 day ahead and chilled. Bring to room temperature before serving.
Recipe information
Total Time
4 3/4 hr (includes marinating)
Yield
Makes 4 servings
Ingredients
For Beef:
1
1
3
1
2
2
1
1
1
For chimichurri:
1
1
1
2
1
2
1
1
1
Equipment:
5
Need to make a substitution?
Preparation
Step 1
Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
Step 2
Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
Step 3
Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
Step 4
Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.