Ingredients

For beef:

1/2 c. distilled white vingegar

1/4 c. vegetable oil

3/4 c. chopped sweet or yellow onion

1/2 c. chopped cilantro

2 T. finely chopped garlic

2 t. thyme leaves

1-1/2 t. oregano leaves

1-1/2 t. ground cumin

1-1/2 lbs beef tenderloin, cut into 1-1/2" pieces

For chimichurri:

1/4 c. EVOO

1/4 c. red-wine vinegar

1/4 c. finely chopped onion

2 T. minced red bell pepper

1-1/2 t. minced garlic

2 T. chopped flat-leaf parsley

1-1/2 t. oregano leaves

1/4 t. hot red-pepper flakes

1 fresh bay leaf, finely chopped (optional)

Preparation

For beef: stir together all ingredients for beef with 1-1/2 t. each of salt and pepper. Marinate meat, covered and chilled, for 4 hours. For chimichurri: stir together all chimichurri ingredients with 3/4 t. salt and 1/2 t. pepper; let stand at least 2 hours.

  1. Prepare grill for direct heat cooking over med-hot charcoal (medium-high heat for gas). Remove beef from marinate and rub off excess. Discard marinade.
  2. Skewer beef, leaving about 1/2" between pieces. Grill to desired doneness and serve with chimichurri sauce.