Argentinean-Style Beef With Chimichurri Sauce

• 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)

1. 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.
2. For chimichurri: stir together all chimichurri ingredients with 3/4 t. salt and 1/2 t. pepper; let stand at least 2 hours.
3. 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.
4. 2. Skewer beef, leaving about 1/2" between pieces. Grill to desired doneness and serve with chimichurri sauce.

white vingegar, vegetable oil, sweet, cilantro, garlic, thyme, oregano, ground cumin, beef tenderloin, evoo, redwine vinegar, onion, red bell pepper, garlic, flatleaf parsley, oregano, hot redpepper, bay leaf

Taken from www.epicurious.com/recipes/member/views/argentinean-style-beef-with-chimichurri-sauce-50024384 (may not work)