Argentinian Oak Planked Beef Tenderloin With Chimichurra Sauce
From pat2me 17 years agoIngredients
- STEAK: shopping list
- 1 (15 x 6 1/2 x 3/8-inch) untreated oak grilling plank shopping list
- 4 (4-ounce) beef tenderloin steaks, trimmed (3/4 inch thick) shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- SAUCE: shopping list
- 3/4 cup fresh flat-leaf parsley leaves shopping list
- 1/4 cup fresh cilantro leaves shopping list
- 1/4 cup fresh mint leaves shopping list
- 1/4 cup chopped onion shopping list
- 1/4 cup fat-free, less-sodium chicken broth shopping list
- 3 tablespoons sherry vinegar shopping list
- 2 tablespoons fresh oregano leaves shopping list
- 1 teaspoon olive oil shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon crushed red pepper shopping list
- 3 garlic cloves shopping list
How to make it
- Immerse and soak plank in water 2 hours or overnight; drain.
- Prepare grill, heating one side to medium and one side to high heat.
- To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat. Place steak on charred side of plank. Cover and grill 12 minutes or until desired degree of doneness.
- To prepare sauce, combine parsley and remaining ingredients in a food processor, and process until smooth. Serve with steaks.
- Yield
- 4 servings (serving size: 1 steak and 1 1/2 tablespoons sauce)
The Rating
Reviewed by 2 people-
almost grillin weather high5 recipe thanks
momo_55grandma in Mountianview loved it
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