Argentinean Oak-Planked Beef Tenderloin with Chimichurri Sauce

Ingredients

Steak:
1 (15 x 6 1/2 x 3/8-inch) oak grilling plank
4 (4-ounce) beef tenderloin steaks, trimmed (3/4 inch thick)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sauce:
3/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
1/4 cup chopped onion
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons sherry vinegar
2 tablespoons fresh oregano leaves
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
3 garlic cloves

How to Make It

Step 1

Immerse and soak plank in water 1 hour; drain.

Step 2

Prepare grill, heating one side to medium and one side to high heat.

Step 3

To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat. Place steak on charred side of plank. Cover and grill 12 minutes or until desired degree of doneness.

Step 4

To prepare sauce, combine parsley and remaining ingredients in a food processor, and process until smooth. Serve with steaks

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Oregano Leaves, Red Pepper, steak