Beef Kabobs with Basil Chimichurri
"Basil Chimichurri...According to tradition, Chimichurri is made from finely chopped parsley, minced garlic, vegetable oil or olive oil, white or red vinegar, and red pepper flakes; it's Argentinian in origin. This is a twist on the traditional green sauce. It's a great accompaniment to meats...and I could imagine it tossed with some pasta, too...."
INGREDIENTS
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2 cups fresh basil leaves
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1 cup fresh parsley leaves
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1/2 cup extra virgin olive oil
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2 cloves garlic
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1 tablespoon red wine vinegar
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1 tablespoon fresh lemon juice
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1 1/2 teaspoons lemon zest
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2 shallots
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1 teaspoon red pepper flakes
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Salt and fresh ground pepper, to taste
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Medallions of beef tenderloin, cut about 1 inch thick
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