Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce

Ingredients

• 4 (4 ounce) beef tenderloin steaks, trimmed 3/4-inch thick
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3/4 cup fresh flat leaf parsley
• 1/4 cup fresh cilantro leaves
• 1/4 cup mint leaf
• 1/4 cup chopped onion
• 1/4 cup reduced-sodium fat-free chicken broth or 1/4 cup fat free low-sodium beef broth
• 3 tablespoons sherry wine vinegar
• 2 tablespoons fresh oregano leaves
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 3 garlic cloves

Instructions

1. Immerse and soak plank,15x6-1/2x3/8“ in water 1 hour, drain.
2. Prepare grill, heating one side to medium and one side to high heat.
3. To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully turn plank over; move to medium heat.
5. Place steak on charred side of plank.
6. Cover and grill 12 minutes or until desired degree of doneness.
7. Prepare the sauce while you are soaking plank.
8. Combine parsely and remaining ingredients in a food processor and process until smooth.
9. Serve with steaks,.