Categories: Steak

Ingredients

• 1 cup olive oil
• 1/4 cup champagne vinegar
• 1/4 cup fresh lime juice
• 1/4 cup chopped oregano
• 1/4 cup chopped parsley
• 3 garlic cloves, finely chopped
• 1 tsp crushed red pepper
• 1/2 tsp cayenne pepper
• salt and pepper
• 2 1/4 lb tenderloin, trimmed and tied with twine
• Apple or pecan wood chips

Directions

1. Make the chimichurri sauce: In a bowl, combine the oil, vinegar, lime juice, oregano, parsley, garlic and crushed red pepper. Season with salt, pepper and cayenne.

2. Place beef in a ziploc bag and add 3/4 cup chimichurri sauce. Marinade in fridge for 2 hrs. Cover remaining sauce and refrigerate.

3. About 30 minutes before grilling, remove beef and reserved sauce from fridge and soak wood chips in cold water. Heat grill to medium hot. Just before cooking, toss wood chips in.

4. Grill the beef and baste with the marinade until the outside is well browned, 10-20 per lb.

5. Transfer beef to a cutting board, and let rest for 10 minutes. Slice and transfer to a platter. Drizzle with reserved chimichurri sauce.

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