NDT- Cooking with Cash-Wa – Beef Tenderloin Skewers
FARGO, N.D. (Valley News Live) - Chimichurri Marinade and Sauce
½ bunch fresh parsley, leaves only
½ bunch fresh cilantro, leaves only
8 cloves garlic, minced
1 each jalapeno, rough chopped
1 tablespoon lime juice and zest
1 tablespoon cider vinegar
½ teaspoon salt
.25 teaspoon ground black pepper
Process garlic and jalapeno together in the food processor until fine.
Add the mayonnaise parsley and cilantro and process lime zest, lime juice, vinegar, Process until smooth
Season with salt and pepper to taste.
Use ½ for the marinade, and place the rest of the sauce in a serving bowl
2 lbs Beef Tenderloin Tips, cut into 2″ pieces or about 1 oz each
10 wooden skewers (soak in water)
Salt and Pepper
Aluminum Foil 2 ft x 12″, fold in half lengthwise to make a 2 ft x 6″ piece.
Skewer 3 pieces of beef tenderloin per skewer, repeat with the remaining beef
Brush beef with ½ of the sauce and allow the beef to marinate for 30 minutes to an hour
Heat grill to medium high. Place the folded foil to cover the front part of the grill. This will keep the skewers from burning while cooking
Cook to desired doneness. Transfer to platter with the remaining sauce.
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