Argentinean Beef Skewers with Chimichurri (Joey Altman) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 2 |
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Ingredients:
1 pound filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers |
1 bunch fresh parsley, chopped |
8 cloves garlic, minced |
3/4 cup olive oil |
1/4 cup sherry wine vinegar |
3 tablespoons lemon juice |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon ground cayenne pepper |
Directions:
1. Puree all ingredients for chimichurri in a blender until just blended. Grill beef skewers and brush chimichurri on during the last few minutes of cooking. Serve more chimichurri on the side as a condiment.
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