Grilled Tenderloin Steaks with Chimichurri Sauce

Oxmoor House
Grilled steaks, chicken, and fish require nothing more than a little salt and pepper when served with this flavorful sauce from Argentina.
4 servings (serving size: 1 steak and 2 tablespoons sauce)


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1 cup fresh flat-leaf parsley leaves
1/3 cup white wine vinegar
1/4 cup fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/4 teaspoon ground cumin
2 garlic cloves, peeled and halved
2 tablespoons olive oil
4 (4-ounce) beef tenderloin steaks (1 inch thick), trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray


Prep: 8 Minutes
Cook: 10 Minutes

Place first 8 ingredients in a food processor; process until smooth. With processor on, slowly pour olive oil through food chute; process until well blended. Pour chimichurri sauce into a small bowl; set aside.

. Prepare grill.

. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Serve steaks with chimichurri sauce.

Created date

March 2010

Nutritional Information

Calories 190
Fat 11.0 g
Satfat 2.4 g
Protein 22.7 g
Carbohydrate 1.9 g
Cholesterol 60 mg
Iron 4.0 mg
Sodium 503 mg
Caloriesfromfat 52 %
Fiber 0.7 g
Calcium 29 mg