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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By musclemechanic
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.
By ccsmithee_523963
Mechanicsville, VA
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!
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