Beef Tenderloin & Chimichurri Sauce
This phenomenal Latin recipe was used for grilling demonstrations and samples at our tasting booth for the South Beach Wine & Food Festival. Chimichurri is a marinade and sauce that originated in Argentina and is used with grilled steak. The dish can be served with traditional side dishes like white rice and black beans or plantains for a truly Latin-inspired meal.
Note: This recipe was cooked on the 360 Grill™. If cooking this recipe on another grill, keep in mind that preheat and cooking times may vary. Refer to the grilling chart in your Use & Care manual to find the specific times for your model. Also note that variable temperature is not necessary for this recipe if your grill doesn’t have it, but it improves the quality of the finished steaks.
- 1 cup fresh flat-leaf parsley leaves
- 8 medium cloves garlic, coarsely chopped
- 1 medium jalapeño pepper, coarsely chopped
- 1 tsp. dried oregano
- ½ tsp. salt
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 4 boneless beef tenderloin steak, fat removed (about 6 oz. each)
In a blender, combine the first 7 ingredients; blend until smooth. Place the steaks and half of the blended sauce in a large plastic bag. Reserve the remaining sauce. Squeeze the bag between your fingers to evenly coat the beef. Refrigerate 1-8 hours.
Attached the grill plates to your George Foreman grill and preheat on High for about 8 minutes. Place steaks on the grill and discard the used marinade. Grill on High for about 3 minutes for medium-rare.
Remove the steaks and let rest for several minutes. Slice thinly across the grain and fan onto serving place. You can spoon reserved Chimichurri sauce over beef or use as a side dipping sauce, if desired.
