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Grilled Tenderloin Steaks with Chimichurri Sauce

Prep time 8 mins
Cook time 10 mins
Yield 4 servings (serving size: 1 steak and 2 tablespoons sauce)
Grilled steaks, chicken, and fish require nothing more than a little salt and pepper when served with this flavorful sauce from Argentina.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. . Prepare grill.

  3. . 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.

Oxmoor House Healthy Eating Collection