Probably the most difficult part of the whole thing (well, to me at least - Mike wisely does not trust me with an open flame, so the grilling was all his work) was a lot of chopping. Thinking back, I probably could have done the marinade in the food processor, but what's the fun in that?
- In a glass bowl, combine all ingredients except the tenderloin.
- Whisk together to combine well.
- Reserve 1/2 cup of the chimichurri.
- Put the tenderloin in a shallow, nonreactive dish just large enough to hold the meat.
- Pour the chimichurry on top and turn to coat evenly.
- Cover and refrigerate for 2-6 hours.
- Remove meat from refrigerator 30 minutes before grilling.
- Heat grill to about 450 and cook until medium-rare, turning to ensure even cooking.
- Brush with the chimichurri when turning.
"Chimichurri, a deceptively simple mixture of parsley, garlic, oil, and vinegar, is the melodic name of a classic marinade-sauce of Argentina, a country famous for its beef. Like most dishes, chimichurri depends on quality ingredients, so be slective and look for crisp, dark green flat-leaf parsley with a peppery fragrance, and choose garlic that is firm and umblemished."
Though so far this is my favorite way to cook red meat, I like just plain peppered beef too. I guess that's why the peppery parsley tastes so great on it!