Argentinian Grilled Beef
ready in 4 h. 57 min.
- 1 cup fresh parsley (chopped)
- 1 Tbsp fresh oregano (chopped)
- ¼ cup fresh Basil (chopped)
- 4 cloves garlic cloves (peeled)
- 1 Tbsp onions (diced)
- ¾ cup olive oil
- 2 Tbsps lemon juice
- ¼ cup Red wine vinegar
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ red Bell pepper (seeded and chopped)
- 2 tsps fresh thyme
- 32 ozs argentinian beef tenderloin (cut 1 1/2 to 2-inches thick)
Grilling time will vary depending on the thickness of the tenderloin.
In the bowl of a food processor, combine parsley, oregano, basil, garlic, onion, olive oil, lemon juice and vinegar. Pulse until just blended. Add salt, pepper, bell pepper, and thyme leaves; stir to blend.
Reserve 1 cup of the sauce from the food processor. Place in a non-reactive bowl, cover and store at room temperature for up to 6 hours.
Season beef with salt and pepper and place in a resealable plastic bag. Add the remaining chimichurri sauce and seal the bag. Refrigerate to marinate for 2 to 4 hours, turning once or twice.
Remove beef from refrigerator 30 minutes prior to grilling. Preheat grill.
Cut a 3-inch-wide pocket in the side of each tenderloin filet, cutting almost to the other side of the tenderloin. Spoon reserved stuffing into each pocket. Sprinkle meat lightly with salt and pepper.
Grill each tenderloin to desired doneness. Do not over cook.