Ingredients

• 1/2 cup distilled white vinegar
• 1/4 cup vegetable oil
• 3/4 cup chopped sweet onion
• 1/2 cup chopped cilantro
• 2 tablespoons finely chopped garlic
• 2 teaspoons thyme leaves
• 1 1/2 teaspoons oregano leaves
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds beef tenderloin, cut into 1 1/2-inch pieces
• 1/4 cup olive oil
• 1/4 cup red-wine vinegar
• 1/4 cup finely chopped onion
• 2 tablespoons minced red bell pepper
• 1 1/2 teaspoons minced garlic
• 2 tablespoons chopped flat-leaf parsley
• 1 1/2 teaspoons oregano leaves
• 1/4 teaspoon hot red-pepper flakes
• 1 fresh bay leaf (optional), finely chopped
• 5 (12-inch) metal skewers

Instructions

1. Stir together all ingredients for beef with 1 1/2 teaspoons each of salt and pepper. Marinate, covered and chilled, 4 hours.
2. Meanwhile, stir together all chimichurri ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper and let stand at least 2 hours.
3. Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see grilling procedure. Remove beef from marinade and rub off excess (discard marinade).
4. Skewer beef, leaving about 1/2 inch between pieces. Oil grill rack, then grill (covered if using a gas grill), turning occasionally, 4 to 5 minutes for medium-rare. Serve beef with chimichurri sauce.