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Chimichurri Beef - It's whats for dinner!

15 Jul 2015 | Posted Under Food

Beef has gotten a bad reputation. The truth is, it is healthy when the beef is grass-fed and organic the way Mother Nature intended. Beef is grounding and gives strength to the heart.

Thank you to Chef Michael J. Cordua in Houston for this Latin cuisine based recipe.

Chimichurri Beef Tenderloin

1/2 lb. organic curly leaf parsley, rinsed & dried

3 oz organic garlic cloves

1/2 cup white wine vinegar

4 cups organic, cold-pressed olive oil

2 tbsp. organic oregano, dried

1 tbsp. kosher salt

2 tbsp. black pepper

4 - 6 oz beef tenderloins, center cut (organic, grass-fed beef)

To make chimichurri, finely mince the garlic cloves and parsley by hand (do not use a food processor) and combine in a bowl with vinegar, olive oil and oregano. Whisk ingredients together. Let chimichurri sit at room temperature for several hours.

For tenderloins, pat the meat dry. Using a short sawing motion with a sharp knife, cut and push across the cylinder from left to right to unroll each into a 1 to 1.5" thick steak.

Season steaks with salt and black pepper, quickly baste in chimichurri and grill to desired doneness. Brush each steak with a little more chimichurri before serving.

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