- 4 to 6 cloves garlic, sliced
- ¾ tsp kosher salt, plus more as needed
- 1/3 cup of water
- 1/3 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- ¼ cup finely diced red bell pepper
- 2 tbsp minced onion
- 2 tbsp minced fresh Italian parsley
- 2 tbsp minced fresh oregano
- 1 small tomato, finely diced
- 1 jalapeno childe, minced
- one beef tenderloin, about 3 to 4 lbs, trimmed
- ¼ tsp freshly ground black pepper
Soak the skewers – place several bamboo skewers in a pan of water and let stand for at least 30 minutes.
In a food processor, combine the garlic, salt, water, oil, vinegar, bell pepper, onion, parsley, oregano, tomato and jalapeno. Pulse the ingredients until a sauce-like consistency is reached. To make by hand, mince the garlic. Sprinkle the salt over the garlic and mash it to a paste with the flat side of a chef’s knife. Transfer the garlic paste to a glass and stainless steel bowl and add the water, olive oil, vinegar, red pepper, onion, parsley, oregano, tomato, and jalapeno; mix well.
Grill and serve the beef. Preheat the grill to high. Cut the beef into ½ by 1 by 2 1/2-inch pieces. Thread the beef onto the soaked skewers and season the beef with salt and pepper. Grill the beef skewers until desired doneness, about 2 minutes per side for medium-rare. Serve with the chimichurri sauce
Serves: 8-10
Source: Cooking at the CIA (Culinary Institute of America)
