Grilled Beef Tenderloin with Chimichurri

Bring the vibrant, bold flavors of Argentina right to your grill with this irresistible Grilled Beef Tenderloin with Chimichurri recipe. Imagine tender, spice-rubbed beef tenderloin filets, perfectly charred over high heat, paired with a fresh, zesty chimichurri sauce that bursts with parsley, shallots, paprika, garlic, and a splash of tangy vinegar. This dish is not only a feast for the senses but also impressively quick and easy, ready to serve in just about 30 minutes—making it perfect for both weeknight dinners and special gatherings. Whether you’re a seasoned grill master or a home cook looking to elevate your meal, this recipe promises a deliciously satisfying experience with every bite.

Serves: 4

Ingredients

Tenderloin

·      4 garlic cloves

·      2 teaspoon sugar

·      1 teaspoon kosher salt

·      4 (4-ounce) beef tenderloin steaks

Smoky Chimichurri

·      1 cup fresh parsley, coarsely chopped

·      6 tablespoons minced shallot

·      4 garlic cloves, minces

·      2 teaspoon dried oregano

·      1/2 teaspoon kosher salt

·      1 teaspoon crushed red pepper

·      1/4 teaspoon ground black pepper

·      1/4 teaspoon smoked paprika

·      2 tablespoon extra-virgin olive oil

·      6 tablespoons sherry vinegar

·      2 teaspoon fresh lemon juice

Instructions

Smoky Chimichurri

1. Combine all but the liquid ingredients in a mortar and pestle. Pound the mixture firmly. When the mixture looks shaggy and the juices of the shallot seem to have moistened mixture, stir in the oil, continually pounding and mixing for another minutes. Let rest for 10 minutes

2. Stir in the vinegar and lemon juice. Let rest for 30 minutes in either the refrigerator or on the counter before spooning over grilled tenderloins.

Tenderloins

1. Preheat grill to medium-high heat. 

2. Peel garlic cloves. Snip the woody ends off the cloves. Place the garlic on a wooden cutting board and pour the sugar and salt over the cloves. Roughly chop the garlic, sugar, salt mixture until pieces are about the size of rice grains. The, using the side of your knife, mash it into a paste. Continue until there is a uniform paste. Rub the paste evenly on both sides of the steaks.

3. Grill tenderloins. Place the finished steaks on a plate and rest for 10 minutes before cooking them on the grill briefly to reheat the surface. Serve with chimichurri.