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Description Edit

Ingredients Edit

  • Six 7-ounce Beef tenderloin steaks (1 1/2 inches thick)
  • Coarse sea salt
  • Tortilla Espanola see recipe
  • Chimichurri Sauce Raichlen see recipe
  • Salsa Criolla see recipe

Directions Edit

  1. Light a grill; for best flavor, toss a few soaked oak chips onto the fire.
  2. Alternatively, preheat a grill pan and oil it lightly.
  3. Generously season the steaks with salt and grill over a hot fire for about 8 minutes per side for medium rare.
  4. Let the steaks stand for 3 minutes, then serve with wedges of Tortilla Espanola and bowls of Chimichurri Sauce and Salsa Criolla.
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