Ingredients

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/2 cup minced onion
• 1/4 cup minced red bell pepper
• 1/4 cup finely chopped Italian parsley
• 4 fresh bay leaves, minced (optional)
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried crushed red pepper
• 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 pounds beef tenderloin, cut into 1-inch cubes

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Instructions

1. Whisk all ingredients and 1 1/2 teaspoons salt in medium bowl. Let stand at room temperature 2 hours.
2. For 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 occasionally. 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.
3. Whisk all ingredients except beef in large bowl; whisk in 1 tablespoon salt. Add beef; toss to coat. Cover and chill 1 hour, turning occasionally.
4. 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.
5. Place 1 skewer on each plate. Pass chimichurri sauce alongside.