Best 5 Argentinean Oak Planked Beef Tenderloin With Chimichurri Sauce Recipes

Discover the flavors of the pampas with our delectable recipe for Argentinean Oak Planked Beef Tenderloin with Chimichurri Sauce. Embark on a culinary journey to the heart of South America, where beef is king and grilling traditions are celebrated. This dish combines the smoky aroma of oak with the tender, juicy texture of beef tenderloin, resulting in a masterpiece that will tantalize your taste buds. Immerse yourself in the vibrant flavors of Argentina with every bite, as the chimichurri sauce, a blend of fresh herbs, garlic, and olive oil, adds a burst of tang and freshness. Prepare to indulge in a dining experience that will transport you to the land of gauchos and flavorful grills.

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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

Ingredients

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.

ARGENTINEAN CHIMICHURRI SAUCE

Argentinean Chimichurri Sauce image

A unique chimichurri sauce that is great on everything! What makes it unique? It is a little thicker than the normal chimichurri with tomato and onion pieces. I have used in on fish, flank steak and chicken. I have even mixed it into classic spaghetti sauce recipes.

Provided by Dache

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 8h10m

Yield 8

Number Of Ingredients 11

Ingredients

1 onion, minced
1 tomato - peeled, seeded, and minced
4 cloves garlic, minced
½ cup chopped fresh flat-leaf parsley
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon coarse salt
1 teaspoon ground black pepper
½ cup olive oil
¼ cup red wine vinegar
¼ cup water

Steps:

Toss onion, tomato, garlic, parsley, oregano, paprika, salt, and pepper together until evenly combined. Add olive oil, red wine vinegar, and water; stir well to combine. Refrigerate until flavors are blended, 8 hours to 3 days.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 725.4 mg, Sugar 1.8 g

ARGENTINEAN OAK-PLANKED BEEF TENDERLOIN WITH CHIMICHURRI SAUCE

Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce image

Grill on a wood plank to keep food moist and impart a mild, smoky flavor. It is great for fish, pork and beef. Food cooked on a plank is moist, because of the damp smoke from the wood. The ingredients list is long but that is for the sauce and that goes straight into the food processor. Cooking Light, June 2003. I didn't allow an hour for soaking the plank nor was I able to mention the plank in the ingredients however, I did mention size etc. in the directions.

Provided by Manami

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 (4 ounce) beef tenderloin steaks, trimmed 3/4-inch thick
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup fresh flat leaf parsley
1/4 cup fresh cilantro leaves
1/4 cup mint leaf
1/4 cup chopped onion
1/4 cup reduced-sodium fat-free chicken broth or 1/4 cup fat free low-sodium beef broth
3 tablespoons sherry wine vinegar
2 tablespoons fresh oregano leaves
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon crushed red pepper flakes
3 garlic cloves

Steps:

Immerse and soak plank,15x6-1/2x3/8" in water 1 hour, drain.
Prepare grill, heating one side to medium and one side to high heat.
To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat.
Place steak on charred side of plank.
Cover and grill 12 minutes or until desired degree of doneness.
Prepare the sauce while you are soaking plank.
Combine parsely and remaining ingredients in a food processor and process until smooth.
Serve with steaks,.

Nutrition Facts : Calories 352.3, Fat 28, SaturatedFat 11, Cholesterol 80.5, Sodium 644.1, Carbohydrate 3.4, Fiber 1.1, Sugar 0.6, Protein 20.9

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

Ingredients

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

Ingredients

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.

Tips:

To ensure even cooking, bring the beef tenderloin to room temperature before grilling.
Sear the tenderloin over high heat to create a flavorful crust, then reduce the heat to medium-low and continue cooking until the desired doneness is reached.
Use a meat thermometer to accurately measure the internal temperature of the tenderloin.
Let the tenderloin rest for 10-15 minutes before slicing and serving to allow the juices to redistribute.
For the chimichurri sauce, use fresh herbs for the best flavor. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use half the amount.
Serve the tenderloin with your favorite sides, such as grilled vegetables, mashed potatoes, or a simple salad.

Conclusion:

Argentinian oak-planked beef tenderloin with chimichurri sauce is a delicious and impressive dish that is perfect for a special occasion. The tenderloin is cooked to perfection and the chimichurri sauce is the perfect complement. This dish is sure to be a hit with your guests.

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