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Grilled Beef Tenderloin with Chimichurri: A Taste of Argentina

The first time I tasted chimichurri was at a bustling Buenos Aires street market, the air thick with the aroma of grilled meats and lively chatter. A vendor, with a twinkle in his eye, handed me a skewer of perfectly charred beef, drizzled with a vibrant green sauce. The explosion of flavors – the rich, smoky beef, the bright herbs, the subtle kick of chili – transported me. That simple bite sparked a lifelong love affair with Argentine cuisine, and chimichurri became a staple in my kitchen, a reminder of those sun-drenched streets and the incredible food culture.

Recipe Overview

Prep Time: 2 hours 30 minutes (includes marinating)
Cook Time: 10-20 minutes
Total Time: 2 hours 40-50 minutes
Servings: 6
Dietary Type: Gluten-Free, Dairy-Free

Ingredients

1 cup (250ml) olive oil
1/4 cup (60ml) champagne vinegar
1/4 cup (60ml) fresh lime juice
1/4 cup (35g) fresh oregano, chopped
1/4 cup (35g) fresh parsley, chopped
3 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
Salt and pepper, to taste
2 1/4 lbs (1kg) beef tenderloin or 1 strip loin steak, fat trimmed and tied with twine (1kg)
Grilling wood chips (apple or pecan)

Equipment Needed

Glass bowl
Zip-lock plastic bag
Covered charcoal or gas grill
Cutting board
Serving platter

Instructions

In a glass bowl, whisk together the olive oil, champagne vinegar, fresh lime juice, chopped fresh oregano, chopped fresh parsley, and finely chopped garlic. Season generously with salt, pepper, and cayenne pepper. This is your chimichurri sauce.
Place the beef tenderloin or strip loin steak in a zip-lock plastic bag. Pour in 3/4 cup (200ml) of the chimichurri sauce.
Remove any excess air from the bag, seal it tightly, and turn the bag several times to ensure the beef is thoroughly coated in the sauce.
Marinate the beef in the refrigerator for 2 hours. This allows the flavors to deeply penetrate the meat, resulting in a more flavorful and tender final product. Remember to cover and refrigerate the remaining chimichurri sauce separately.
Approximately 30 minutes before you plan to grill, remove both the beef and the reserved chimichurri sauce from the refrigerator. This allows the beef to come closer to room temperature, ensuring more even cooking on the grill.
Soak your chosen wood chips (apple or pecan are excellent choices) in cold water. This prevents them from burning too quickly and allows them to release their smoky flavor throughout the grilling process.
Heat your covered charcoal or gas grill to medium-hot. For a charcoal grill, ensure the coals are evenly distributed and covered with a light layer of ash.
Just before you’re ready to cook the beef, toss the soaked wood chips onto the hot coals of your charcoal grill. If you are using a gas grill, add the wood chips according to the manufacturer’s instructions, usually in a smoker box or foil pouch.
Place the beef on the grill, turning occasionally and basting with the marinade from the bag. Continue grilling until the outside is well-browned and the inside is cooked to your desired degree of doneness.
Use a meat thermometer to accurately check the internal temperature:
- 125°F (52°C) for medium-rare
- 135°F (57°C) for medium.
The grilling process should take approximately 10 to 20 minutes, depending on the thickness of the beef and the heat of your grill. Discard any remaining marinade from the bag after use.
Once the beef has reached your desired internal temperature, transfer it to a cutting board and let it rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful slice.
After resting, slice the beef against the grain and transfer it to a warmed serving platter.
Drizzle the beef slices generously with some of the reserved chimichurri sauce. Serve immediately while still hot.
Note: If using a strip loin, leave a 1/2-inch (1.25cm) layer of fat around the roast for added flavor and moisture. For individual steaks, cut the meat into 6-ounce (170g) portions, approximately 1 1/2 inches (3.75cm) thick. Sear these steaks in a hot pan for 2 minutes on each side, then grill for 4 to 5 minutes on each side, or until cooked to your preference.

Expert Tips & Tricks

For a more intense chimichurri flavor, let the sauce sit at room temperature for an hour before using it. This allows the flavors to meld together beautifully.
If you don’t have champagne vinegar, white wine vinegar is a perfectly acceptable substitute.
Don’t overcook the beef! Use a meat thermometer to ensure it reaches the perfect internal temperature for your preferred level of doneness.
For a deeper smoky flavor, consider using a combination of wood chips, such as apple and hickory.

Serving & Storage Suggestions

Serve this grilled beef immediately after slicing, accompanied by a generous drizzle of the vibrant chimichurri sauce. It pairs wonderfully with roasted vegetables, grilled potatoes, or a simple green salad.

Leftover grilled beef can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The chimichurri sauce can be stored in an airtight container in the refrigerator for up to 5 days. It’s best served at room temperature.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1474 kcal	N/A
Calories from Fat	1411 g	96%
Total Fat	156.8 g	241%
Saturated Fat	55.1 g	275%
Cholesterol	168.6 mg	56%
Sodium	47.2 mg	1%
Total Carbohydrate	2.1 g	0%
Dietary Fiber	0.5 g	2%
Sugars	0.3 g	1%
Protein	14.3 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

For a spicier chimichurri, increase the amount of crushed red pepper flakes or cayenne pepper. You can also add a finely chopped jalapeño pepper.
If you don’t have fresh oregano or parsley, you can use dried herbs. Use about 1 tablespoon of each, and add them to the sauce along with the other ingredients.
Try using different types of vinegar, such as red wine vinegar or sherry vinegar, for a different flavor profile.
For a vegetarian option, try grilling halloumi cheese or portobello mushrooms and topping them with the chimichurri sauce.

FAQs (Frequently Asked Questions)

Q: Can I make the chimichurri sauce ahead of time?
A: Absolutely! In fact, the chimichurri sauce tastes even better when made a few hours in advance, allowing the flavors to meld together. Store it in the refrigerator until ready to use.

Q: What’s the best way to trim the fat off the strip loin steak?
A: Use a sharp knife to carefully remove the excess fat, leaving a thin layer (about 1/2 inch) to help keep the steak moist during grilling.

Q: Can I use a different cut of beef for this recipe?
A: While tenderloin and strip loin are excellent choices, you can also use other cuts such as sirloin or ribeye. Adjust the grilling time accordingly based on the thickness of the cut.

Q: How do I prevent the wood chips from catching fire on the grill?
A: Soaking the wood chips in water for at least 30 minutes before grilling helps to prevent them from burning too quickly.

Q: What if I don’t have a grill? Can I still make this recipe?
A: Yes, you can! You can sear the beef in a hot pan on the stovetop and then finish cooking it in the oven at 350°F (175°C) until it reaches your desired internal temperature.

Final Thoughts

This Grilled Beef with Chimichurri is more than just a recipe; it’s an invitation to experience the vibrant flavors of Argentina. The combination of tender, smoky beef and the zesty, herbaceous chimichurri sauce is simply irresistible. I encourage you to try this recipe and share it with your friends and family. Serve it with a glass of robust Malbec wine for an unforgettable dining experience. Don’t be afraid to experiment with the ingredients and make it your own. Enjoy!

Grilled Beef With Chimichurri Sauce Recipe