- Six 7-ounce beef tenderloin steaks (1 1/2 inches thick)
- Coarse sea salt
- Tortilla Española
- Chimichurri Sauce
- Salsa Criolla
- Light a grill; for best flavor, toss a few soaked oak chips onto the fire. Alternatively, preheat a grill pan and oil it lightly. Generously season the steaks with salt and grill over a hot fire for about 8 minutes per side for medium rare. Let the steaks stand for 3 minutes, then serve with wedges of Tortilla Española and bowls of Chimichurri Sauce and Salsa Criolla.
The jalapeños and the garlic in the chimichurri add noticeable heat to the grilled meat. Look for a Merlot from Argentina or California with enough fruit to tolerate the spice.