Grilled Tenderloin Steaks with Chimichurri Sauce

Name: Grilled Tenderloin Steaks with Chimichurri Sauce
Prep time: 18 min
Cook time: 18 min
Total time: 18 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 454 grams beef tenderloin steaks (1 inch thick), trimmed; 0 teaspoons black pepper; 1 teaspoons black pepper; 1 teaspoons crushed red pepper; 237 milliliters fresh flat-leaf parsley leaves; 59 milliliters fresh cilantro leaves; 2 garlic cloves, peeled and halved; 0 teaspoons ground cumin; 2 Tbsps olive oil; 0 teaspoons salt; 1 teaspoons salt; 79 milliliters white wine vinegar

You can never have too many South American recipes, so give Grilled Tenderloin Steaks with Chimichurri Sauce a try. For $4.15 per serving, you get a main course that serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 243 calories, 26g of protein, and 14g of fat per serving. The Fourth Of July will be even more special with this recipe. A mixture of salt, garlic cloves, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 18 minutes.

Instructions

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.

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Olive Oil

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Food Processor

Pour chimichurri sauce into a small bowl; set aside.

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Chimichurri

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Bowl

. Prepare grill.

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Grill

Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

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Black Pepper

Steak

Salt

Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.

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Cooking Spray

Steak

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Grill

Serve steaks with chimichurri sauce.

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Chimichurri

Steak

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Food Processor

Bowl

Grill

Ingredients

Servings:

454grams

beef tenderloin steaks (1 inch thick), trimmed 0teaspoons

black pepper 1teaspoons

crushed red pepper 237milliliters

fresh flat-leaf parsley leaves 59milliliters

fresh cilantro leaves 2

garlic cloves, peeled and halved 0teaspoons

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Director's Merlot. Reviewers quite like it with a 5 out of 5 star rating and a price of about 21 dollars per bottle.