Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce

The scent of grilling meat always takes me back to my grandmother’s backyard barbecues. She wasn’t fancy, but her food was always infused with love and the smoky perfume of charcoal. One particular summer, my travels brought me to Argentina, where I experienced asado grilling firsthand. It was here that I discovered the magic of chimichurri—a vibrant, herbaceous sauce that transformed simple grilled meats into something truly special. I knew I had to bring that flavor home, and this oak-planked beef tenderloin with chimichurri is my homage to those unforgettable Argentinian flavors and the simple joy of sharing a delicious meal outdoors.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 37 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

For the Steaks:

• 4 (4 ounce) beef tenderloin steaks, trimmed 3/4-inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

For the Chimichurri Sauce:

• 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

Equipment Needed

• 15×6-1/2×3/8″ oak plank
• Grill (gas or charcoal)
• Food processor

Instructions

1. Begin by preparing your oak plank. Immerse the plank in water and allow it to soak for 1 hour. This is crucial to prevent the wood from catching fire on the grill and to infuse the steak with that signature smoky flavor. After soaking, drain the plank thoroughly.

2. While the plank is soaking, prepare your grill. If using a gas grill, heat one side to medium heat and the other side to high heat. If using a charcoal grill, create a two-zone fire with one side having a larger concentration of coals than the other. This will allow for direct and indirect cooking.

3. Prepare the beef tenderloin steaks by sprinkling them evenly with 1/2 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper.

4. Once the grill is ready, place the soaked oak plank directly on the grill rack over the high heat side. Grill the plank for 5 minutes, or until it becomes lightly charred. This step will toast the plank, enhancing its smoky flavor.

5. Carefully turn the plank over using tongs. Now, move the plank to the side of the grill set to medium heat.

6. Place the seasoned beef tenderloin steaks directly onto the charred side of the plank.

7. Cover the grill and allow the steaks to grill for approximately 12 minutes, or until they reach your desired degree of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F; for medium, 135-145°F; and for medium-well, 145-155°F.

8. While the steaks are grilling, prepare the chimichurri sauce. Combine the 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 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, and 3 garlic cloves in a food processor.

9. Process all the ingredients until the chimichurri sauce is smooth, pulsing as needed to ensure even blending.

10. Once the beef tenderloin steaks are cooked to your liking, carefully remove them from the grill along with the oak plank.

11. Serve the steaks immediately, topping each with a generous spoonful of the freshly made chimichurri sauce.

Expert Tips & Tricks

• Choosing the Right Plank: Oak is a classic choice for plank grilling, imparting a subtle smoky flavor. However, you can experiment with other wood types like cedar, maple, or alder to find your preferred flavor profile.
• Soaking is Key: Don’t skip the soaking step! A thoroughly soaked plank is essential for preventing fires and ensuring even cooking. For best results, weigh the plank down in the water to keep it fully submerged.
• Doneness Matters: Use a reliable meat thermometer to ensure your steaks are cooked to your desired level of doneness. Remember that the internal temperature will continue to rise slightly after removing the steaks from the grill.
• Spice It Up: If you prefer a spicier chimichurri, add more crushed red pepper flakes or a finely chopped jalapeño to the sauce.
• Chimichurri Variations: Feel free to experiment with the herbs in your chimichurri. A little fresh thyme or rosemary can add a unique twist.

Serving & Storage Suggestions

Serve the oak-planked beef tenderloin immediately after grilling, garnished generously with the vibrant chimichurri sauce. This dish pairs beautifully with grilled vegetables like asparagus, bell peppers, or zucchini. A side of roasted potatoes or a simple green salad also complements the steak well.

Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may darken slightly over time, but the flavor will remain delicious. Leftover steak should be stored in an airtight container in the refrigerator and consumed within 2-3 days. Reheat gently in a skillet or oven to prevent drying out. It can also be thinly sliced and used in sandwiches or salads.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	352.3 kcal	N/A
Calories from Fat	252 g	72%
Total Fat	28 g	43%
Saturated Fat	11 g	54%
Cholesterol	80.5 mg	26%
Sodium	644.1 mg	26%
Total Carbohydrate	3.4 g	1%
Dietary Fiber	1.1 g	4%
Sugars	0.6 g	2%
Protein	20.9 g	41%

Variations & Substitutions

• Spice Level: Adjust the amount of crushed red pepper flakes in the chimichurri to your preferred level of spiciness. You can also add a finely chopped jalapeño or serrano pepper for extra heat.
• Herb Variations: Experiment with different herbs in the chimichurri sauce. Parsley and oregano are traditional, but you can also try adding a little fresh thyme, rosemary, or even basil for a unique flavor profile.
• Vinegar Options: If you don’t have sherry wine vinegar, you can substitute red wine vinegar or even white wine vinegar. The flavor will be slightly different, but still delicious.
• Plank Options: If you don’t have an oak plank, you can use other types of wood, such as cedar or maple. Each type of wood will impart a slightly different flavor to the steak.
• Meat Options: While this recipe calls for beef tenderloin steaks, you can also use other cuts of beef, such as ribeye or New York strip. Adjust the cooking time accordingly.

FAQs (Frequently Asked Questions):

Q: Can I use a gas grill for this recipe?
A: Yes, you can absolutely use a gas grill. Just make sure to create a two-zone cooking area with one side set to high heat and the other to medium heat.

Q: How do I know when the plank is ready to be flipped?
A: The plank is ready to be flipped when it starts to lightly char around the edges and you can smell the wood smoking.

Q: Can I make the chimichurri sauce ahead of time?
A: Yes, you can make the chimichurri sauce up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavor will actually develop and deepen over time.

Q: What if my plank catches fire?
A: If your plank catches fire, don’t panic! Simply spray it with a water bottle to extinguish the flames. Make sure your plank is adequately soaked before grilling.

Q: Can I cook other meats on the plank?
A: Absolutely! Plank grilling is a great way to cook fish, pork, chicken, and even vegetables. Just adjust the cooking time accordingly.

Final Thoughts

This Argentinean oak-planked beef tenderloin with chimichurri is more than just a recipe; it’s an experience. The combination of the smoky, tender steak and the vibrant, herbaceous sauce is a flavor explosion that will transport you to the heart of Argentina. Don’t be afraid to experiment with the recipe and make it your own. Whether you’re hosting a backyard barbecue or simply looking for a delicious and impressive meal, this dish is sure to impress. So fire up the grill, soak your plank, and get ready to savor the flavors of Argentina! And don’t forget to share your creations with friends and family – and let me know how it turns out! Pair this dish with a bold Malbec wine for the ultimate Argentinian experience.