Active Time

　　45 min

　　Total Time

　　4 3/4 hr (includes marinating)

　　Whether used as a marinade or as a sauce, a versatile chimichurri complements most any grilled fish, chicken, or meat.

　　

Ingredients

Makes 4 servings

　　

For Beef:

1/2 cup distilled white vinegar

　　1/4 cup vegetable oil

　　3/4 cup chopped sweet onion

　　1/2 cup chopped cilantro

　　2 tablespoons finely chopped garlic

　　2 teaspoons thyme leaves

　　1 1/2 teaspoons oregano leaves

　　1 1/2 teaspoons ground cumin

　　1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces

　　

For chimichurri:

1/4 cup olive oil

　　1/4 cup red-wine vinegar

　　1/4 cup finely chopped onion

　　2 tablespoons minced red bell pepper

　　1 1/2 teaspoons minced garlic

　　2 tablespoons chopped flat-leaf parsley

　　1 1/2 teaspoons oregano leaves

　　1/4 teaspoon hot red-pepper flakes

　　1 fresh bay leaf (optional), finely chopped

　　

Equipment:

5 (12-inch) metal skewers

　　

Step 1

Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.

　　

Step 2

Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.

　　

Step 3

Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).

　　

Step 4

Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.

　　Cooks' notes:

　　• If you aren't able to grill outdoors, beef can be cooked in a hot oiled large (2-burner) ridged grill pan over medium-high heat.

　　• Chimichurri sauce can be made 1 day ahead and chilled. Bring to room temperature before serving.