Argentinean Beef Skewers with Chimichurri

Copyright 2001, Joey Altman, All Rights Reserved

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Rated 5 stars out of 5
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Total Time:
16 min
Prep
10 min
Cook
6 min
Yield:
2 to 4 servings
Level:
Easy
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Ingredients

  • 1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers

Chimichurri:

  • 1 bunch fresh parsley, chopped
  • 8 cloves garlic, minced
  • 3/4 cup olive oil
  • 1/4 cup sherry wine vinegar
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper

Directions

Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.

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Newest Ratings and Reviews

Read all 2 reviews

  • on July 18, 2011

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    I did a taste test of this version of Chimechurri vs Emeril and Bobby Flay when we had a party. We served it on rib steak. This one won hands down. Simple and delicious.

    people found this review Helpful.
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  • on January 14, 2005

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    My husband lived in Argentina for 2 years, and when I served this dish, he enjoyed it immensely. He said that it was quite authentic. The beef was tender and flavorful. Chimichurri is now a normal condiment in our family cupboard!

    people found this review Helpful.
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