Lomo A La Parrilla Recipe
Grilled beef tenderloin served with chimichurri sauce.
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Ingredients
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Beef Tenderloin
Chimichurri Sauce
Method
Preparing the Beef
- 1
Marinate the Beef
In a large bowl, combine 2 tablespoons of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder. Rub this mixture all over the beef tenderloin. Let it marinate at room temperature for at least 30 minutes.
- 2
- 3
Grill the Beef
Place the marinated beef tenderloin on the hot grill. Grill for about 6-8 minutes per side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature (130°F/54°C for medium-rare).
- 4
Rest the Beef
Once cooked, remove the tenderloin from the grill and let it rest for 10 minutes before slicing. This allows the juices to redistribute.
Making Chimichurri Sauce
- 5
Chop the Herbs
Finely chop 1 cup of fresh parsley and 2 tablespoons of fresh oregano. Place them in a mixing bowl.
- 6
Add Remaining Ingredients
Mince 4 garlic cloves and add them to the bowl with the herbs. Then add 3 tablespoons of red wine vinegar, 1 cup of olive oil, 1 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1 teaspoon of black pepper.
- 7
Mix the Sauce
Stir all the ingredients together until well combined. Taste and adjust seasoning if necessary. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.
