Grilled Beef Tenderloin with Chimichurri Sauce & Tomato Salsa

Nothing elevates a dinner quite like a perfectly grilled beef tenderloin—juicy, smoky, and irresistibly tender. Paired with a zesty chimichurri sauce and a refreshing tomato salsa, this dish brings together the best of Argentine-inspired flavors in one elegant yet approachable meal. I first made this for a summer barbecue, and it quickly became the highlight of the evening. The bright acidity of the chimichurri cuts beautifully through the richness of the beef, while the tomato salsa adds a cool, crisp contrast. Whether you’re cooking for guests or indulging in a weekend treat, this grilled tenderloin feels restaurant-worthy yet entirely doable at home.

Why You’ll Love This Recipe

This recipe is a perfect balance of simplicity and sophistication. It’s ideal for those who love robust, fresh flavors and want a main dish that looks impressive without demanding complex techniques. You’ll enjoy:

• A juicy, melt-in-your-mouth tenderloin with smoky charred edges.
• A vibrant, herby chimichurri bursting with garlic and citrus.
• A refreshing tomato salsa that adds brightness and texture.
• Easy prep and a quick grilling process—ideal for weeknights or gatherings.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef Tenderloin: The star of the dish, known for its tenderness and subtle flavor. Choose a high-quality cut for the best results. A light seasoning of salt, pepper, and olive oil allows the natural beef flavor to shine through.

Olive Oil: Helps sear the beef beautifully on the grill and forms the base for the chimichurri sauce. I prefer using extra virgin olive oil for its fruity undertones.

Garlic: Essential for depth of flavor. Finely minced garlic enhances both the marinade and chimichurri, bringing a savory, aromatic punch.

Fresh Parsley: The heart of a traditional chimichurri. Its earthy, grassy notes brighten the sauce and complement grilled meat perfectly.

Oregano: Adds a warm, slightly peppery undertone that rounds out the sauce. You can use either fresh or dried oregano.

Red Wine Vinegar: Balances the richness of the beef with sharp acidity, keeping every bite lively and fresh.

Red Chili Flakes: For a touch of heat. Adjust the quantity based on your spice preference—just enough to tingle the palate.

Tomatoes: Fresh, ripe tomatoes are used for the salsa. They add juiciness and sweetness that contrasts with the savory beef.

Red Onion: Adds crunch and a subtle bite to the salsa, balancing the acidity and sweetness of the tomatoes.

Lime Juice: Brings tang and brightness to the salsa, tying all the flavors together beautifully. I once swapped it for lemon juice, and it worked just as well.

Salt and Black Pepper: The simplest yet most crucial seasoning duo—enhancing every component of the dish.

Directions

Start by preparing the chimichurri sauce. Combine chopped parsley, oregano, garlic, chili flakes, vinegar, and olive oil in a bowl. Mix well and let it rest for at least 30 minutes to allow the flavors to meld.

For the tomato salsa, dice tomatoes and red onion, then toss with lime juice, olive oil, salt, and pepper. Set aside to chill while you grill the beef.

Preheat your grill to medium-high heat. Pat the beef tenderloin dry, season generously with salt, black pepper, and a drizzle of olive oil. Grill each side for about 4–5 minutes for medium-rare, adjusting based on the thickness of your cut. Use a meat thermometer for accuracy—125°F for rare, 135°F for medium-rare, and 145°F for medium.

Once grilled, remove the tenderloin and let it rest for 10 minutes. This allows the juices to redistribute, keeping the meat tender and moist. Slice against the grain into thick medallions.

Serve the beef with a generous spoonful of chimichurri and a side of tomato salsa. The contrast of warm, juicy steak with cool, tangy toppings makes every bite irresistible.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

Serves: 4–6 people
Prep time: 20 minutes
Cook time: 20 minutes
Resting time: 10 minutes
Total time: 50 minutes

Storage/reheating

Store leftover beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the oven at 300°F to preserve tenderness. The chimichurri can be kept refrigerated for up to a week, while the salsa is best enjoyed fresh within two days.

Variations and Customizations

Spicy Chimichurri Twist: Add finely chopped jalapeño or extra chili flakes for a fiery version.

Citrus Herb Version: Swap red wine vinegar with orange or lemon juice for a softer, fruitier profile.

Creamy Chimichurri: Mix in a spoonful of Greek yogurt or sour cream for a mellow, creamy texture.

Mediterranean Style: Add chopped sun-dried tomatoes, olives, and feta to the salsa for a richer twist.

Garlic Butter Finish: Brush the tenderloin with melted garlic butter just before serving for a luxurious glaze.

Smoky Variation: Add a touch of smoked paprika to the chimichurri to deepen the flavor.

Vegetarian Alternative: Replace beef with grilled portobello mushrooms for a plant-based version that still feels hearty.

Herb Swap: Use cilantro instead of parsley for a Latin-inspired flavor.

Tomatillo Salsa: Replace tomatoes with roasted tomatillos for a tangier bite.

Wine Pairing: Serve with a full-bodied red like Malbec or Cabernet Sauvignon to enhance the rich flavors.

FAQs

How do I know when the tenderloin is perfectly cooked?

Use a meat thermometer—135°F is ideal for medium-rare, juicy results.

Can I make the chimichurri in advance?

Yes, it’s actually better when made a few hours ahead as the flavors deepen over time.

What’s the best cut if I can’t find beef tenderloin?

Filet mignon or sirloin steak are excellent alternatives.

Can I cook this indoors?

Absolutely. Use a grill pan or cast-iron skillet to achieve a similar sear.

How long should I rest the beef before slicing?

Let it rest for about 10 minutes to retain its juices.

Can I store leftover chimichurri?

Yes, refrigerate in a sealed jar for up to one week.

How can I make the salsa less acidic?

Add a pinch of sugar or a drizzle of olive oil to balance the flavor.

Should I marinate the beef?

A light coating of oil, salt, and pepper is enough, but you can marinate it in chimichurri for extra flavor.

What sides pair well with this dish?

Grilled vegetables, roasted potatoes, or a simple green salad complement it beautifully.

Can I freeze the cooked tenderloin?

Yes, wrap it tightly in foil and freeze for up to 2 months. Reheat slowly to preserve texture.

Conclusion

This Grilled Beef Tenderloin with Chimichurri Sauce and Tomato Salsa is a celebration of simplicity and bold flavor. The smoky tenderness of the beef paired with the vibrant, garlicky chimichurri and refreshing salsa makes every bite unforgettable. It’s a dish that’s equally suited for a backyard barbecue or a refined dinner gathering. Once you’ve tried this, it’ll become a signature favorite in your cooking repertoire—proof that great meals are built on fresh ingredients and timeless technique.

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