Argentine-Style Beef with Chimichurri Sauce

Made it as the recipe states only left the bay leaves whole and removed them at serving. Also, made it the night before and chilled overnight. Brought to room temp before serving. Had many guests for the World Cup Final game between Germany and Argentina. All were duly impressed with the chimichurri sauce. The store was all out of tenderloin so I purchased Top Sirloin instead and it was perfect. The only disappointment was when Argentina lost. The marinade was great too. Not sure why others thought less of this recipe.

• snoogerbot

• Vancouver WA

• 7/14/2014

The marinade is unneccesary here and, in fact, takes away from the chimichurri. Have been to Argentina and have observed that Argentinians like their beef straight up. No marinade, just salt and pepper and a little coating of oil. The chimichurri is quite good, except for the excess of red wine vinegar. Cut back significantly on the red wine vinegar and you will have an excellent chimichurri

• Anonymous

• Steinbach, MB

• 4/28/2013

The marinade was well received by my Argentinian Night guests, but not the chimichurri sauce. There is way too much vinegar in this recipe. It was overpowering and ruined the flavors. It was like eating mini marinated vegetables in vinegar. I also think including red bell pepper added a sweetness that conflicted with the oregano and thyme used in the whole recipe. To be honest, I've be searching for a good chimichurri recipe and the one I like the most is on allrecipes.com. It uses more parsley, less vinegar, and a food processor to finely mince and really blend the flavors.

• Typo

• Twin Cities

• 7/10/2011

I agree with the comment below. This recipe is incredible! A total HIT with everyone I have served it to! I cook the beef a little longer than suggested (10-12 minutes). This makes it a nice medium rare. The chimmichurri sauce is out of this world and could be used on any type of meat-chicken, pork, etc... Try it for a summer BBQ! Your guests will rave!

• jillcheyne

• 5/14/2011

I am saddened that this recipe is rated so poorly. It is a fantastic recipe--however, knowing that it will hit flames- I did pick a fattier meat than listed--but this recipe is out of this world and the chimichurri sauce takes it further..... It has become an easy staple in my busy life---one that picky little eaters will even eat! Don't run away from this recipe--embrace its fresh and substantial taste....you will not be disappointed if you love fresh herbs and a good bbq recipe ( and are busy :0) Give the good taste a try! My husband loves it with fresh bread--I serve with salad--too with the chimichurri as the dressing on fresh baby greens....YUM!!!

• Anonymous

• phoenix

• 4/26/2011

我扬了扬眉毛,买三个的概念pounds of tenderloin to cut into cubes but went ahead with it anyhow. Alas, my fears were justified. This lovely cut of meat is entirely too lean for this particular application. Next time I'll take care to use something with considerably more marbling to take best advantage of the grill.

• MJEubanks

• Pittsburgh, PA

• 3/23/2011

Can you substitute pork tenderloin in this recipe. I have used Chimichurri sauce on chicken before and beef..not yet pork.Any ideas?

• Anonymous

• 3/8/2011

The meat alone was delicious, but even better when augmented by the chimichurri sauce. The chimichurri was different than others we've tried before, and has a more acidic, refreshing tang. It made for some tasty leftovers too.

• Anonymous

• San Francisco, CA

• 3/7/2011