4 beef tenderloin grilling steaks (each 180 g/6 oz) or your favourite cut of grilling beef
Salt and pepper, to taste
1 pkg (200 g) on-the-vine cherry tomatoes or 375 ml (1 1/2 cups) cherry tomatoes
250 ml (1 cup) chopped fresh parsley
125 ml (1/2 cup) each chopped fresh coriander and mint
2 cloves garlic, chopped
2 ml (1/2 tsp) ground cumin
1 ml (1/4 tsp) salt
Generous pinch cayenne pepper
45 ml (3 tbsp) red wine vinegar
150 ml (2/3 cup) olive oil
In a food processor, combine parsley, coriander, mint, garlic, cumin, salt and cayenne; pulse until garlic is minced. Add vinegar and mix. Gradually add oil, mixing until thoroughly combined. (Chimichurri can be made up to 1 day in advance. Cover and refrigerate until ready to use or freeze for up to 1 month.)
Generously season beef with salt and pepper. Place on greased grill over medium-high heat; close cover and grill for 4 to 6 minutes per side for medium-rare.
Meanwhile, if not using vine tomatoes, thread cherry tomatoes on small skewers (if using wooden skewers, soak for about 20 minutes first). Place tomatoes on grill and cook for last few minutes of grilling, just until warmed through. Serve with steak.
Drizzle each steak with 30 ml (2 tbsp) chimichurri. Serve remaining chimichurri sauce on the side.
Makes 4 servings.
Nutritional information per serving: 425 calories; 36 g protein; 29 g fat; 3 g carbohydrate; 1 g fibre.
Source: Foodland Ontario.