Argentinean Oak-Planked Beef Tenderloin with Chimichurri Sauce

Photography: Becky-Stayner; Styling: Melanie J. Clarke

Yield:

4 servings (serving size: 1 steak and 1 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 159
Caloriesfromfat 31 %
Fat 5.5 g
Satfat 1.7 g
Monofat 2.4 g
Polyfat 0.1 g
Protein 23.3 g
Carbohydrate 5.7 g
Fiber 1.4 g
Cholesterol 60 mg
Iron 4.4 mg
Sodium 977 mg
Calcium 52 mg

Ingredients

Steak:
1 (15 x 6 1/2 x 3/8-inch) oak grilling plank
4 (4-ounce) beef tenderloin steaks, trimmed (3/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sauce:
3/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/4 cup chopped onion
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons sherry vinegar
2 tablespoons fresh oregano leaves
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
3 garlic cloves

Preparation

Immerse and soak plank in water 1 hour; 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.

Note:

June 2003