Argentinean Oak-planked Beef Tenderloin With Chimichurri Sauce

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 (4 ounce) beef tenderloin steaks, trimmed 3/4-inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup fresh flat leaf parsley
• 1/4 cup fresh cilantro leaves
• 1/4 cup mint leaf
• 1/4 cup chopped onion
• 1/4 cup reduced-sodium fat-free chicken broth or 1/4 cup fat free low-sodium beef broth
• 3 tablespoons sherry wine vinegar
• 2 tablespoons fresh oregano leaves
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 3 garlic cloves

Recipe

• 1 immerse and soak plank,15x6-1/2x3/8" in water 1 hour, drain.
• 2 prepare grill, heating one side to medium and one side to high heat.
• 3 to prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• 4 place plank on grill rack over high heat; grill 5 minutes or until lightly charred. carefully turn plank over; move to medium heat.
• 5 place steak on charred side of plank.
• 6 cover and grill 12 minutes or until desired degree of doneness.
• 7 prepare the sauce while you are soaking plank.
• 8 combine parsely and remaining ingredients in a food processor and process until smooth.
• 9 serve with steaks,.