Grilled steaks, chicken, and fish require nothing more than a little salt and pepper when served with this flavorful sauce from Argentina.
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
How to Make It
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.