Beef Tenderloin with Chimichurri Sauce
 

Beef Tenderloin with Chimichurri Sauce

2 tablespoons olive oil
2 cups onions, sliced thin
1 teaspoon sugar
1 1/2-pound center-cut beef tenderloin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon cracked black pepper
1/4 teaspoon cumin

Heat oil in a large skillet over medium heat. Add the onions and sugar. Cook
for 10 minutes, stirring occasionally. Set aside. Cut tenderloin lengthwise
into 6 steaks. With a mallet, flatten the steaks to an even thickness. Repeat
with each of the steaks. Combine the salt, garlic powder, oregano, black
pepper, and cumin. Rub each side of the steaks with the salt mixture. Place
the steaks on a prepared grill. Grill 3 minutes for each side. Transfer the
meat to a cutting board, cover the meat with foil, and let the steaks rest for
5 minutes before slicing. Slice the steaks across the grain into thin slices.
Top each steak with onions, and drizzle with 2 tablespoons of the chimichurri
sauce.

Chimichurri Sauce:
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 bunches curly parsley (including stems), washed & chopped
1/2 cup fresh oregano leaves
1/3 cup olive oil
1/3 cup white wine vinegar
1/3 cup fresh lime juice salt to taste

Place the garlic, red pepper flakes, parsley, oregano, olive oil, vinegar,
lime juice, and salt (all of the ingredients) in a food processor fitted with
a steel blade. Process until the herbs are minced. Scrape down the sides, and
process until sauce is smooth and thick (if the sauce is too thick, it can be
thinned down with additional olive oil, vinegar or lime juice). Serve
immediately, or cover and refrigerate. Can be made ahead.
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