- 4 4-ounce Lean Beef Tenderloins
- Salt and pepper
- ½ cup parlsey
- ½ cup cilantro
- 1 teaspoon dried thyme
- ¼ teaspoon sugar
- ¼ teaspoon salt
- 1 garlic clove
- 1 tablespoon lemon juice
- 1/8 teaspoon crushed red pepper flakes
- 1/8 cup olive oil
1.) Prepare grill to a high heat. Pat steaks dry with a paper towel. Season liberally with salt and pepper.
2.) Grill steaks until medium, about 2-3 minutes per side.
3.) While the steaks are cooking, make the chimichurri. In a blender or food processor, add parsley, cilantro, thyme, sugar, salt, garlic, lemon juice and red pepper. Pulse until pureed. With the mixer on, slowly add in olive oil. Puree.
4.) Season to taste with salt and pepper.
5.) Serve warm steak with chimichurri.