Argentine-Style Beef With Chimichurri Sauce

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 cup minced onion
• 1/4 cup minced red bell pepper
• 1/4 cup finely chopped Italian parsley
• 4 fresh bay leaves, minced (optional)
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried crushed red pepper
• 1 1/2 cups chopped onion
• 3/4 cup distilled white vinegar
• 1/2 cup vegetable oil
• 1/4 cup chopped fresh cilantro
• 1 1/2 tablespoons chopped fresh thyme
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh oregano
• 1 tablespoon ground cumin
• 1 tablespoon freshly ground black pepper
• 3 pounds beef tenderloin, cut into 1-inch cubes

1. Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
2. Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
3. Prepare barbecue (high heat). Thread beef with some marinade still clinging onto 8 skewers. Grill skewers until beef is charred on all sides and cooked to desired doneness, about 5 minutes for medium-rare.
4. Place 1 skewer on each plate. Pass chimichurri sauce alongside.

olive oil, red wine vinegar, onion, red bell pepper, italian parsley, bay leaves, garlic, oregano, freshly ground black pepper, red pepper, onion, white vinegar, vegetable oil, fresh cilantro, thyme, garlic, fresh oregano, ground cumin, freshly ground black pepper, beef tenderloin

Taken from www.epicurious.com/recipes/food/views/argentine-style-beef-with-chimichurri-sauce-364169 (may not work)