Grilled Tenderloin Steaks with Chimichurri Sauce

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

Yield: 4 servings (serving size: 1 steak and 2 tablespoons sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 190
  • Fat: 11.0g
  • Saturated fat: 2.4g
  • Protein: 22.7g
  • Carbohydrate: 1.9g
  • Cholesterol: 60mg
  • Iron: 4.0mg
  • Sodium: 503mg
  • Calories from fat: 52%
  • Fiber: 0.7g
  • Calcium: 29mg


  • 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


  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.
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