How to make it

  • In a small bowl mix the rub ingredients until well combined. Set aside.
  • Meanwhile make the Chimichurri sauce by placing all ingredients except the herbs in a blender and pulse until emulsified. Add the herbs a little at a time and blend until they are incorporated. You may need to push them with a spoon to aid the pureeing. The sauce should be thick and very green, and the texture of presto.
  • Prepare a charcoal fire or preheat gas grill on high. Remove meat from refrigerator, let meat come to room temperature. Roll in paper towels to remove excess moisture. Set aside. Sprinkle tenderloin evenly all over with the char-crust rub mixture. Continue sprinkling until you've used all the mixture— it should be a thick coating.
  • Grill immediately. Place tenderloin directly on the cooking grate and sear for 2 minutes on each side over direct high heat. After all the sides are seared, move to medium-high indirect heat and finish cooking, about 40 more minutes for medium rare or until a meat thermometer inserted in the thickest spot reads 130°F. And remember, the larger the tenderloin the longer it will take to cook. Remove from grill to a clean platter and let rest 15 minutes before carving. Slice thinly and serve with the Chumichurri sauce.

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