This is all about the sauce! Beef with Chimichurri is a basic cooked steak topped with an amazingly fresh blend of herbs accentuated with a lime juice kick.
Tenderloin is an expensive cut of meat but works best with this. However, it can be made with any cut including ribeye, porterhouse, and similar. The more marbling in the cut you choose the more flavorful it will be.
There are a lot of fresh ingredients in this recipe. For the best results wash them well, then taste them before combining: a bitter herb can really throw this off quickly. Taste at the end and adjust again; more lime, oil, or an addition of salt may be needed to balance the sauce.
Beef with Chimichurri Recipe
- 1 bunch parsley
- 1 bunch cilantro
- 1/4 cup oregano
- 1/4 cup chopped shallots
- 3 cloves garlic
- 2 tablespoons chopped chives
- 2 tablespoons thyme
- 1 teaspoon minced fresh red chili
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 4 pounds beef (e.g. tenderloin, ribeye, or similar)
- sea salt and cracked pepper to taste
- 2 tablespoons peanut oil
- food processor
- 1 chunk applewood
- Add to the food processor the parsley, cilantro, oregano, shallots, garlic, chives, thyme, and chili. Pulse briefly to break down slightly.
- Add the olive oil, lime juice, and vinegar. Pulse again until the ingredients are well combined and evenly chopped but not pureed.
- Remove from the blender and chill until needed. The longer it has the more the flavors combine.
- Prepare a smoker for 200 degrees F (93 degrees C). Add a small chunk of applewood to the coals for smoke flavor.
- Season the beef with salt and pepper.
- Heat a large skillet over high heat then add the peanut oil. Sear the beef on all sides making sure it is well browned.
- Add the beef to the smoker and cook until an internal temperature of 135 degrees F (57 degrees C), about 45 minutes, or to your preferred doneness.
- Remove the tenderloin from the smoker and let rest for 15 minutes.
- Slice the rested beef into thin slices and place on the serving plate. Drizzle with the chimichurri sauce. The remaining chimichurri sauce can be placed on the tables and used if needed.