Recipe courtesy of Joey Altman

Argentinean Beef Skewers with Chimichurri

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  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 2 to 4 servings
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1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers


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


  1. 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.