Steaks are common fare at barbecues, but try something a little different the next time you crave delicious grilled beef. The smoky, rich flavor of cumin is popular throughout Latin American dishes, and it’s all you need to make a delectable marinade for the meat. Garlicky, earthy chimichurri sauce is a favorite in Argentina, and it’s a perfect complement to grilled beef.
Chimichurri Sauce
There are many chimichurri sauce recipes, and, as with most dishes, simple is best. The basic ingredients for chimichurri are Italian parsley, garlic, olive oil, and an acidic, such as lemon juice or vinegar.
This recipe uses the basic ingredients and both fresh lemon juice and red wine vinegar, which complement each other well with a little bitter tartness and a little mellow tartness. Season with some salt, pepper, and dried oregano for a fresh, bright chimichurri sauce loaded with authentic flavor.
Argentine Grilled Beef Skewers with Chimichurri Sauce
(4 servings)
Ingredients
For the Chimichurri Sauce
- 1 cup chopped Italian parsley
- 3 garlic cloves, finely chopped
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tsp dried oregano
- sea salt
- freshly ground black pepper
For the Beef Skewers
- 1 tbsp ground cumin
- sea salt
- freshly ground black pepper
- 2 tbsp olive oil
- 3 6-oz filet mignon, each sliced into 4 large chunks
Preparation
For the Chimichurri Sauce
- Combine the chopped parsley, garlic, lemon juice, and vinegar in a medium bowl. Gradually whisk in the olive oil and season with oregano, salt, and pepper.
- Cover and set aside. (Refrigerate if not using for a couple of hours or longer. Bring to room temperature before serving.)
For the Beef Skewers
- Stir together the cumin, salt, and pepper in a medium bowl. Gradually whisk in the olive oil and combine well.
- Add the beef chunks and toss to cover the meat all over with the marinade. Cover and refrigerate at least 4 hours (or marinate overnight).
- Set the beef out of the fridge about 1 hour before grilling.
- Meanwhile, light a grill for high heat.
- Thread 3 chunks of beef on each of 4 metal skewers. Grill the skewers about 3 minutes, then turn. Grill 3 minutes longer for medium rare. (If you prefer a little more doneness, grill the skewers about 2 minutes longer on each side.)
- To serve, set the skewers on each of 4 plates. Spoon the chimichurri sauce into 4 very small bowls and set them alongside the plates. Your guests can either pour the sauce over the beef or use it for dipping.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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