Best Argentinean Oak Planked Beef Tenderloin With Chimichurri Sauce Recipes

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ARGENTINEAN BEEF SKEWERS WITH CHIMICHURRI



Argentinean Beef Skewers with Chimichurri image

Provided by Food Network

Time 16m

Yield 2 to 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

ARGENTINE-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentine-Style Beef with Chimichurri Sauce image

Categories     Beef     Onion     Backyard BBQ     Dinner     Grill     Grill/Barbecue     Parsley     Oregano     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 22

Chimichurri sauce:
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup minced onion
1/4 cup minced red bell pepper
1/4 cup finely chopped Italian parsley
4 fresh bay leaves, minced (optional)
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
Beef:
1 1/2 cups chopped onion
3/4 cup distilled white vinegar
1/2 cup vegetable oil
1/4 cup chopped fresh cilantro
1 1/2 tablespoons chopped fresh thyme
3 garlic cloves, chopped
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
3 pounds beef tenderloin, cut into 1-inch cubes

Steps:

  • For chimichurri sauce:
  • Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
  • For beef:
  • Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
  • Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
  • Place 1 skewer on each plate. Pass chimichurri sauce alongside.

ARGENTINIAN-STYLE BEEF WITH CHIMICHURRI SAUCE



Argentinian-Style Beef with Chimichurri Sauce image

Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

Categories     Beef     Garlic     Onion     Father's Day     Backyard BBQ     Dinner     Beef Tenderloin     Spice     Bell Pepper     Fall     Summer     Grill     Grill/Barbecue     Cilantro     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

For Beef:
1/2 cup distilled white vinegar
1/4 cup vegetable oil
3/4 cup chopped sweet onion
1/2 cup chopped cilantro
2 tablespoons finely chopped garlic
2 teaspoons thyme leaves
1 1/2 teaspoons oregano leaves
1 1/2 teaspoons ground cumin
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
For chimichurri:
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 cup finely chopped onion
2 tablespoons minced red bell pepper
1 1/2 teaspoons minced garlic
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons oregano leaves
1/4 teaspoon hot red-pepper flakes
1 fresh bay leaf (optional), finely chopped
Equipment:
5 (12-inch) metal skewers

Steps:

  • Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
  • Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
  • Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
  • Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

CHIMICHURRI SAUCE



Chimichurri Sauce image

I grew up in Panama and one of my favorite restaraunts was 'La Estancia'. Their specialty was the famous Argentinean 'Churrascos' that were grilled on a fire pit and were served with Chimichurri. This recipe is the closest to what they served. I found this recipe at Glenna Anderson Muse's blog A FRIDGE FULL OF FOOD AND NOTHING TO EAT. Enjoy!

Provided by Marge0808

Categories     Sauces

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups fresh flat-leaf parsley
4 -5 garlic cloves
1 lemon, juice and zest of
1/2 teaspoon coarse salt (or to taste)
1/3 cup olive oil
1/4 teaspoon hot sauce (optional)

Steps:

  • Trim the parsley.
  • Peel garlic.
  • Process lightly in food processor.
  • Combine with rest of ingredients, using enough olive oil to make sauce liquid enough to be saucey but not runny.
  • Add hot sauce to preferred taste.

BEEF & CHIMICHURRI SAUCE



Beef & Chimichurri Sauce image

Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.

Provided by JackieOhNo

Categories     Steak

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup fresh parsley leaves
1 shallot, coarsely chopped
3 garlic cloves, chopped
3 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lb boneless top sirloin steak

Steps:

  • In a food processor, combine parsley, shallot, garlic, vinegar, olive oil, 1/4 t. each of the salt and pepper. Pulse until combined; set aside.
  • Heat a gas grill to medium-high heat or prepare a charcoal grill with medium-hot coals. Sprinkle remaining 1/4 t. each salt and pepper over steak. Grill about 8 minutes per side.
  • Remove steak from grill and place in a glass baking dish; spread the sauce over top and cover dish with foil; allow to sit for 5 minutes. Remove steak from dish and slice. Serve with sauce remaining in baking dish.

Nutrition Facts : Calories 134.5, Fat 13.6, SaturatedFat 1.9, Sodium 301.3, Carbohydrate 2.8, Fiber 0.6, Sugar 0.1, Protein 0.8

ARGENTINEAN BURGERS WITH CHIMICHURRI SAUCE



Argentinean Burgers With Chimichurri Sauce image

I made these today after watching Michael Smith make them on Chef at Home. My mouth was watering while watching him grill the burgers, so I just had to try them. I luckily had everything on hand and they took no time at all. They're really, really good! I made 8 really big burgers on my barbecue, but the recipe states you can make 12 regular sized burgers if you prefer. Recipe source: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=10409

Provided by simsimma4

Categories     Meat

Time 45m

Yield 8-12 large or regular, 8-12 serving(s)

Number Of Ingredients 18

1 large onion, peeled and chopped
8 garlic cloves, peeled and chopped
2 -4 jalapenos, minced
2 tablespoons ground cumin
3 tablespoons vegetable oil
4 lbs ground beef
salt and pepper
1/2 avocado, sliced
1/2 red onion, sliced
1/2 tomatoes, sliced
1/2 cup parsley, finely chopped
4 garlic cloves, finely minced
1/2 cup olive oil
1/4 cup red wine vinegar
1 small onion, peeled and sliced
1 tablespoon fresh oregano, minced
1 teaspoon chili flakes
salt

Steps:

  • Argentinean Burgers:.
  • Preheat your grill to its highest setting.
  • Sauté the onion, garlic, jalapeno and cumin in the vegetable oil until the vegetables soften. Cool slightly. Toss the beef into a mixing bowl along with the cooled onion mixture. Season well with salt and pepper and mix well.
  • Form into 8-12 hamburger patties.
  • Grill until cooked to your favourite doneness.
  • Serve on hamburger buns with Chimichurri sauce, avocado slices, red onion slices and tomatoes.
  • For best results form a divot in the center of each burger before cooking, this helps them cook evenly. Also never press on a burger while it cooks, you'll get some flame and smoke but only at the expense of losing juice that belongs in the burger.
  • Chimichurri Sauce:.
  • Whisk everything together.
  • You may serve immediately but this condiment is at its best after a day or two of refrigeration.

ARGENTINIAN GRILLED FLANK STEAK WITH CHIMICHURRI SAUCE



Argentinian Grilled Flank Steak With Chimichurri Sauce image

A simple grilled technique and flavorful, herb-packed sauce enliven flank steak. From Cook's Illustrated 2009 Summer Grilling issue.

Provided by ElleFirebrand

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large red onion, cut into 1/2 inch thick rounds
salt & pepper, to taste
2 -3 lbs flank steaks
chimichurri sauce
1 cup parsley, packed
5 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 teaspoon red pepper flakes
1 teaspoon table salt

Steps:

  • Prepare grill according to manufacturer's instructions.
  • Place onion on baking sheet; brush both sides lightly with oil and season with salt and pepper.
  • Sprinkle both sides of steak with salt and pepper. Place onion and steak directly on grill. Grill onion, turning once, until streaked with dark grill marks, 10 to 12 minutes. Grill steak until well seared and dark brown on side, 5 to 7 minutes. Using tongs, flip steak; continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rate.
  • Transfer steak to cutting board, cover loosely with foil and let rest for 5 minutes. Slice steak very thing on bias against the grain. Season with salt & pepper to taste. Place onions on platter and arrange meat over onions. Serve with Chimichurri Sauce.
  • For Chimichurri Sauce:.
  • Process parsley and garlic in the work bowl of a food processor fitted with a steel blade, stopping as necessary to scrape sides of bowl. Until ingredients are chopped fine. Transfer mixture to medium bowl. Whisk in oil, vinegar, pepper flakes, salt and 2 tablespoons water until thoroughly blended. Serve immediately.

CHAR-GRILLED BEEF TENDERLOIN WITH THREE-HERB CHIMICHURRI



Char-Grilled Beef Tenderloin with Three-Herb Chimichurri image

Provided by Elizabeth Karmel

Categories     Blender     Beef     Garlic     Mint     Summer     Grill/Barbecue     Cilantro     Parsley     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 21

Spice Rub
2 tablespoons dark brown sugar
1 tablespoon sweet smoked paprika*
1 tablespoon coarse kosher salt
1 1/2 teaspoons chipotle chile powder or ancho chile powder
1 teaspoon ground black pepper
Chimichurri sauce
3/4 cup olive oil
3 tablespoons Sherry wine vinegar or red wine vinegar
3 tablespoons fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 cups (packed) stemmed fresh parsley
2 cups (packed) stemmed fresh cilantro
1 cup (packed) stemmed fresh mint
Beef tenderloin
1 3 1/2-pound beef tenderloin
2 tablespoons olive oil

Steps:

  • For spice rub:
  • Combine all ingredients in small bowl.
  • Do ahead: Can be made 2 days ahead. Store airtight at room temperature.
  • For chimichurri sauce:
  • Combine first 8 ingredients in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro, and 1/4 of mint; blend until incorporated. Add remaining herbs in 3 more additions, pureeing until almost smooth after each addition.
  • Do ahead: Can be made 3 hours ahead. Cover; chill.
  • For beef tenderloin:
  • Let beef stand at room temperature 1 hour.
  • Prepare barbecue (high heat). Pat beef dry with paper towels; brush with oil. Sprinkle all over with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill uncovered until instant-read thermometer inserted into thickest part of beef registers 130°F for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.
  • *Available at specialty foods stores and from tienda.com.

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Argentinean cuisine is one of the most diverse and delicious in the world. With its rich history and unique mix of cultural influences, Argentinean cuisine offers a range of flavors and textures that are sure to please even the most discerning palate. One of the most popular dishes in Argentinean cuisine is the oak-planked beef tenderloin with chimichurri sauce.

What is Argentinean Oak-Planked Beef Tenderloin?

Oak-planked beef tenderloin is a traditional Argentinean dish that is made by cooking tenderloin on a plank of oak wood. The oak wood imparts a smoky flavor to the meat that is not only delicious but also helps to seal in its juices. The tenderloin is first marinated in a blend of spices and other ingredients, including garlic, onion, lemon juice, and chili pepper, before being placed on the oak plank and cooked over an open flame.

What is Chimichurri Sauce?

Chimichurri sauce is a popular condiment in Argentina that is often used as a topping or marinade for meats. It is made from a blend of fresh herbs, such as parsley and cilantro, garlic, vinegar, and olive oil. The combination of ingredients creates a tangy, slightly spicy flavor that pairs perfectly with the smoky flavors of the oak-planked beef tenderloin.

How to Prepare Argentinean Oak-Planked Beef Tenderloin with Chimichurri Sauce?

To prepare Argentinean oak-planked beef tenderloin with chimichurri sauce, you will need the following ingredients: - Beef tenderloin - Oak plank - For the marinade: garlic, onion, lemon juice, chili pepper, olive oil, salt, and pepper - For the chimichurri sauce: fresh parsley, fresh cilantro, garlic, red wine vinegar, olive oil, salt, and pepper To prepare the marinade, chop garlic and onion finely and mix them into a bowl. Add lemon juice, chili pepper, olive oil, salt, and pepper and mix well. Coat the beef tenderloin with the marinade, making sure it is evenly distributed, and refrigerate for 1-2 hours. Soak the oak plank in water for at least 1 hour before cooking. Preheat your grill to medium-high heat. Remove the beef tenderloin from the marinade and place it on the oak plank. Reserve the leftover marinade. Place the oak plank with the beef tenderloin on the grill and cook for 20-30 minutes, turning occasionally, or until the internal temperature reaches 135°F. To prepare the chimichurri sauce, chop fresh parsley, cilantro, and garlic finely and mix them into a bowl. Add red wine vinegar, olive oil, salt, and pepper and mix well. Add the leftover marinade to the chimichurri sauce and mix well. Once the beef tenderloin is cooked, remove it from the oak plank and let it rest for 5-10 minutes. Slice the beef tenderloin and serve with the chimichurri sauce on the side.

In Conclusion

Argentinean oak-planked beef tenderloin with chimichurri sauce is a delicious and flavorful dish that is sure to impress your dinner guests. The smoky flavors of the oak plank and the tangy, slightly spicy flavors of the chimichurri sauce combine perfectly with the tender and juicy beef. This dish is not only tasty but also easy to prepare, making it a great choice for any occasion.
Argentinean oak planked beef tenderloin with chimichurri sauce is a classic South American dish that has become popular for its unique taste and aroma. Preparing this recipe is easy, provided that you follow the right steps and use quality ingredients. This guide offers valuable tips to help you make the perfect Argentinean oak planked beef tenderloin with chimichurri sauce recipe.

Ingredients

Before you start the preparation process, make sure you have all the necessary ingredients. Here are the ingredients you need for a perfect Argentinean oak planked beef tenderloin with chimichurri sauce recipe:
  • 1 beef tenderloin (2-3 lbs)
  • 1 oak plank (soaked in water for at least 30 minutes)
  • 1/8 cup olive oil
  • 2 tbsp minced garlic
  • 2 tbsp salt
  • 2 tbsp freshly ground black pepper
  • 1 tbsp dried oregano
  • 1 tbsp smoked paprika
Chimichurri Ingredients:
  • 1 bunch fresh parsley (stems removed)
  • 1/2 bunch fresh cilantro (stems removed)
  • 1/2 onion (chopped)
  • 4 cloves garlic (minced)
  • 1 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • Salt and pepper to taste

Preparation Process

Preparing the Beef Tenderloin
The first step in preparing Argentinean oak planked beef tenderloin with chimichurri sauce recipe is to prepare the beef tenderloin.
  1. Preheat your grill to medium-high heat.
  2. Pat the meat dry with a paper towel to remove any excess moisture.
  3. Rub the beef tenderloin with olive oil until well coated.
  4. Combine salt, black pepper, garlic, oregano, and smoked paprika in a small bowl.
  5. Sprinkle the spice rub all over the beef tenderloin, making sure to cover all sides.
  6. Take the soaked oak plank and place it on the hot grill. Heat the plank for about 5 minutes, until it starts to smoke and crackle.
  7. Once the plank is heated, place the seasoned beef tenderloin on the plank and cook for 30-40 minutes, or until the internal temperature reaches 135°F for medium-rare.
  8. Remove the beef tenderloin from the grill and allow it to rest for 10 minutes. This allows the juices to redistribute and results in a more tender and juicy piece of meat.
  9. Slice the beef tenderloin and serve with chimichurri sauce.
Making the Chimichurri Sauce
  1. Combine parsley, cilantro, onion, garlic, red pepper flakes, red wine vinegar, salt, and black pepper in a food processor.
  2. Pulse until everything is finely chopped.
  3. Add olive oil to the mixture and pulse again to combine.
  4. Taste and season with additional salt and pepper if necessary.
  5. Serve immediately or store in an airtight container in the refrigerator for up to one week.

Valuable Tips

Use Quality Ingredients
One of the most important tips when making Argentinean oak planked beef tenderloin with chimichurri sauce is to use quality ingredients. This recipe relies heavily on the quality of the beef tenderloin and the flavor of the chimichurri sauce. Therefore, it is essential to use fresh, high-quality ingredients.
Soak the Oak Plank
To infuse the beef tenderloin with a slightly smoky flavor, it is crucial to soak the oak plank in water for at least 30 minutes before cooking. This helps prevent the plank from burning or catching on fire and also ensures that the smoke will be released slowly, imparting a pleasant flavor to the meat.
Cook the Beef Tenderloin to the Right Temperature
To ensure that the beef tenderloin is cooked to perfection, it is essential to use a meat thermometer to monitor the internal temperature. For medium-rare, the internal temperature should be between 130°F and 135°F. Overcooking the meat will result in a dry and tough steak.
Let the Beef Tenderloin Rest
After the beef tenderloin is cooked, it is important to let it rest for at least 10 minutes before serving. This allows the juices to redistribute, which results in a more tender and juicy piece of meat.
Make the Chimichurri Sauce in Advance
Chimichurri sauce can be made in advance and stored in an airtight container in the refrigerator for up to one week. This saves time during the actual meal preparation and allows the flavors to meld together, making for a more flavorful sauce.
Experiment with Spices
While this recipe calls for a specific combination of spices in the rub, feel free to experiment with your own spice blends to create a unique flavor profile. Some popular additions include cumin, coriander, and chili powder.

Conclusion

Making Argentinean oak planked beef tenderloin with chimichurri sauce recipe is a simple process that yields a flavorful and delicious result. By following these valuable tips, you can ensure that your beef tenderloin is perfectly cooked, juicy, and flavorful. Don't be afraid to experiment with different ingredients and spices to create a unique flavor that suits your taste buds.

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