Beef Filet Chimichurri

4 Beef Tenderloin Filets (6oz each)
1 bunch Curly Parsley
8-10 cloves Garlic (chopped)
1/4 cup White Wine Vinegar
2 cups Canola Oil
1 tbs Salt
1 tsp Pepper

This one is super easy and my husband's favorite steak. (1.) Remove stems, etc. from parsley and chop until absolutely as small as possible. (2.) Add chopped garlic. (3.) Combine  oil, vinegar, salt and pepper and mix thoroughly. Add to parsley and garlic and stir until mixed well. Allow to rest at room temperature for 2-3 hours minimum. (4.) Take each filet steak and remove any and all fat. (5.) Butterfly steak in the same direction as the grain of the meat by slicing to the center of the steak and then about one inch left and right (like an upsidedown "T"). (6.) The steak should lay flat when finished. Grill outdoors (or indoors with a pan) with a generous amount of the Chimichurri sauce brushed over the steak. As the steak cooks, continue to brush on Chimichurri. Leftover Chimichurri is excellent on plantain or potato chips on the side!

Buenísimo!