Grilled beef tenderloin steak with chimichurri

Grilled beef tenderloin steak with chimichurri

A hearty meaty dinner idea straight from the grill – combining enticing beef tenderloin with an aromatic blend of herbs.


  • Onion – 1 piece
  • Red chili pepper – 1 piece
  • Dried oregano – 1 tablespoon
  • Beef tenderloin – 800 g
  • Balsamic vinegar – 1 tablespoon
  • Garlic clove – 0.5 piece
  • Olive oil – 4 tablespoons
  • Fresh parsley – 20 g
  • Salt – 1 pinch


Peel and dice the onion and garlic. Clean the chili pepper, remove the seeds, and finely chop. Wash and dry the herbs, pluck the leaves, and chop them coarsely. Blend everything with vinegar and ½ teaspoon of salt, set aside for 10 minutes. Then add the oil, mix well, season to taste, and leave for another 20-30 minutes.

Wash and dry the steaks. Brush them with a small amount of sauce and grill on a preheated grill or grill pan for 3-4 minutes on each side, lightly seasoning while grilling. Wrap them in aluminum foil and let them rest for 10 minutes. Then serve with the remaining sauce.

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