Chimichurri is a simple Argentinean steak sauce made almost entirely from parsley, with huge amounts of chopped garlic and red pepper. In spirit, it’s not unlike pesto, but because everything is hand-chopped rather than ground or mashed, it has a bit more chew to it. And its powerful ingredients set it apart, making it the perfect complement for mild-tasting but meaty tenderloin.

　　

Ingredients

makes 4 servings

　　3/4 cup chopped fresh parsley (about 1 large bunch)

　　1/2 cup extra virgin olive oil

　　1/4 cup fresh lemon juice

　　2 tablespoons finely chopped garlic

　　2 teaspoons hot red pepper flakes

　　Salt and freshly ground black pepper

　　1 1/2 pounds beef tenderloin steaks, each about 1 inch thick

　　

Step 1

Put the parsley in a bowl and whisk in the olive oil, lemon juice, garlic, hot pepper, and salt to taste. Taste and adjust the seasoning if necessary; let the sauce rest at room temperature for an hour or two if you have time.

　　

Step 2

Put a large skillet over high heat; season the steaks with salt and pepper. When the skillet is hot, a minute or two later, add the steaks and cook for about 3 minutes per side for medium-rare, a little longer for more well done. Serve the steaks whole or slice them; serve with the chimichurri spooned over them, passing more sauce at the table.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.