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 lbs beef tenderloin cut into 1 inch cubes
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup minced onion
1/2 cup minced red bell pepper
1/4 cup finely chopped Italian parsley
4 fresh bay leaves
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
Chimichurri Sauce: Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature for 2 hours.
Beef: Whisk all ingredients except beef in large bowl. Whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour turning occasionially.
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. Place 1 skewer on each plate. Pass chimichurri sauce alongside.
Side note: The chimichurri sauce can also be used on other meats and sausages, roasted potatoes, brushed on bread before grilling, or on fried eggs. I have not tried any of that though. But would be willing. What an awesome dinner that was!