Ingredients
1½tbsppaprika
1½tspground cumin
1½tspground mustard
1tspcoarsely ground black pepper
1½tspkosher salt
6tbspextra virgin olive oil
1½tbspSherry wine vinegar,or red wine vinegar
1½tbspfresh lemon juice
2smallgarlic cloves,peeled and roughly chopped
1mediumshallot,peeled and roughly chopped
½tspsalt
¼tspfreshly ground black pepper
¼tspcrushed red pepper flakes
1½cupparsley,stemmed fresh
1cupcilantro,stemmed fresh
½cupmint,stemmed fresh
4beef tenderloin filets
2tbspolive oil
Preparation
Combine all of the ingredients in a small bowl and stir until well combined.
Combine the olive oil, wine vinegar, lemon juice, garlic cloves, shallot, salt, pepper, red pepper flakes and a third of the herbs in a blender; blend until almost smooth.
Add the remaining herbs in two separate additions, puréeing until almost smooth after each addition. Cover and chill until ready to serve.
Remove the tenderloin filets from the refrigerator and let sit at room temperature for about 30 minutes. Preheat the grill to high (about 600 degrees F).
Drizzle the filets with the olive oil and rub until evenly coated. Sprinkle the spice rub all over the filets and pat down with your hands so it sticks (the coating will be thick).
Clean and oil the cooking grate. Place the filets on the grill and cook, covered, about 4 minutes, or until nicely browned and charred on the first side.
Flip the steaks and cook 3 to 4 minutes more for medium-rare. Transfer to a platter, tent with foil and let rest for 5 to 10 minutes. Serve the filets with chimichurri sauce on the side.
