Name: Argentinean Oak-Planked Beef Tenderloin with Chimichurri Sauce
Yield: 4 servings (serving size: 1 steak and 1 1/2 tablespoons sauce)
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); ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; Sauce:; ¾ cup fresh flat-leaf parsley leaves; ¼ cup fresh cilantro leaves; ¼ cup fresh mint leaves; ¼ cup chopped onion; ¼ cup fat-free, less-sodium chicken broth; 3 tablespoons sherry vinegar; 2 tablespoons fresh oregano leaves; 1 teaspoon olive oil; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; ½ teaspoon crushed red pepper; 3 garlic cloves

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aeroncaskb

07/02/2009

This was an outstanding recipe! The oak gave the steak a wonderful flavor. It took a little longer to char the board than stated. Also, it is easy to overcook the steak because they just look so juicy. 10-12 minutes was spot on for med-rare. Chimichurri sauce was a great addition. I served steak with Corn and Smoked Mozzarella mashed potatoes. Yum!

MomBon58

06/03/2009

Sauce was wonderful. I had a bad grilling day though, tried to char planks 2x each time they caught on fire..LOL... so cooked the steaks directly on grill and will try the plank thing again.

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Argentinean Oak-Planked Beef Tenderloin with Chimichurri Sauce

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