Argentinian-Style Beef With Chimichurri Sauce

• 1/2 cup distilled white vinegar
• 1/4 cup vegetable oil
• 3/4 cup chopped sweet onion
• 1/2 cup chopped cilantro
• 2 tablespoons finely chopped garlic
• 2 teaspoons thyme leaves
• 1 1/2 teaspoons oregano leaves
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
• 1/4 cup olive oil
• 1/4 cup red-wine vinegar
• 1/4 cup finely chopped onion
• 2 tablespoons minced red bell pepper
• 1 1/2 teaspoons minced garlic
• 2 tablespoons chopped flat-leaf parsley
• 1 1/2 teaspoons oregano leaves
• 1/4 teaspoon hot red-pepper flakes
• 1 fresh bay leaf (optional), finely chopped
• 5 (12-inch) metal skewers

1. Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
2. Meanwhile, stir together all
3. ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
4. Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see
5. . Remove beef from marinade and rub off excess (discard marinade).
6. Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with
7. sauce.

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

Taken from www.epicurious.com/recipes/food/views/argentinian-style-beef-with-chimichurri-sauce-243268 (may not work)