Name: Argentinian-Style Beef with Chimichurri Sauce
Cook time: 45 min
Total time: 4 3/4 hr (includes marinating)
Yield: Makes 4 servings
Ingredients: 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; 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; 5 (12-inch) metal skewers

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

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.

Recipe notes

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