Grilled Beef Tenderloin with Chimichurri Sauce & Tomato Salsa – Elegant, Juicy, and Full of Bold Flavor

Why You’ll Love This Recipe

This recipe delivers restaurant-quality flavor with minimal effort. The tenderloin cooks quickly and evenly, while the chimichurri and tomato salsa add brightness and freshness that complement the rich beef perfectly. It’s a dish that’s both sophisticated and satisfying — perfect for entertaining or treating yourself to a gourmet meal at home. Plus, both sauces can be made ahead, so all you need to do is grill and serve.

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Ingredients

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

For the Beef Tenderloin:

Beef tenderloin is the star — tender, juicy, and perfect for grilling. Choose a well-trimmed cut for the best results.

Olive oil helps the seasoning adhere and adds richness.

Garlic powder and onion powder enhance the beef’s natural flavor.

Kosher salt and freshly ground black pepper bring out the meat’s depth and juiciness.

Smoked paprika adds a hint of smokiness and color.

Fresh rosemary or thyme (optional) for aromatic flavor.

For the Chimichurri Sauce:

Fresh parsley forms the base — bright, herbal, and full of life.

Garlic adds a pungent kick.

Red wine vinegar gives acidity and balance.

Olive oil creates a silky texture and helps carry the flavors.

Crushed red pepper flakes add a touch of heat.

Salt and black pepper for seasoning.

Oregano (fresh or dried) adds earthy depth.

For the Tomato Salsa:

Ripe tomatoes bring juiciness and natural sweetness.

Red onion adds crunch and sharpness.

Fresh cilantro lends a citrusy, herbal note.

Lime juice brightens everything and balances the richness of the beef.

Jalapeño (optional) for a mild kick of spice.

Salt and pepper to taste.

Directions

Prepare the Beef Tenderloin

Preheat your grill to medium-high heat (about 400°F / 200°C).

Rub the beef tenderloin all over with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. If using fresh herbs, press them onto the surface of the meat. Let the tenderloin rest at room temperature for about 20 minutes before grilling.

Place the tenderloin on the grill and sear on all sides — about 2 minutes per side — to develop a flavorful crust. Then reduce the heat to medium or move the beef to indirect heat and continue cooking until it reaches your desired doneness (about 125°F / 52°C for medium-rare, 135°F / 57°C for medium).

Remove the beef from the grill, tent it loosely with foil, and let it rest for 10 minutes to allow the juices to redistribute.

Make the Chimichurri Sauce

In a food processor or blender, combine parsley, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper. Pulse until finely chopped. Slowly drizzle in olive oil while blending until the sauce reaches a smooth yet slightly chunky consistency. Adjust seasoning to taste.

Make the Tomato Salsa

In a small bowl, combine chopped tomatoes, red onion, cilantro, lime juice, jalapeño (if using), salt, and pepper. Mix gently and let it sit for 10–15 minutes to allow the flavors to meld.

Serve

Slice the rested beef tenderloin into thick medallions and arrange on a serving platter. Spoon chimichurri sauce over the top or serve it on the side. Garnish with a spoonful of tomato salsa for a burst of color and freshness. I love pairing this with roasted potatoes or a crisp green salad for a complete meal.

Essential Equipment

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

This recipe serves 4–6 people.
Preparation time: 25 minutes
Cooking time: 25 minutes
Resting time: 10 minutes
Total time: 1 hour

Storage/reheating

Store leftover beef in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or covered in the oven at 300°F (150°C) until warm. Chimichurri and salsa can be stored separately in sealed containers in the fridge for up to 4 days. Bring them to room temperature before serving for the best flavor.

Variations and Customizations

Spicy Chimichurri Twist
Add extra red pepper flakes or a dash of hot sauce for bolder heat.

Roasted Garlic Chimichurri
Use roasted garlic instead of raw for a milder, sweeter flavor.

Avocado Chimichurri
Blend in half an avocado for a creamy, rich variation.

Pineapple Salsa
Substitute some tomatoes with diced pineapple for a sweet and tangy tropical flavor.

Smoky Chipotle Salsa
Add a spoonful of chipotle in adobo for a smoky, spicy edge.

Herb Butter Finish
Top the sliced beef with garlic-herb butter just before serving for extra richness.

Balsamic Glaze Drizzle
Add a drizzle of balsamic reduction for a touch of sweetness to contrast the herbs.

Steakhouse Version
Serve with mashed potatoes and grilled asparagus for an upscale restaurant-style presentation.

Chili-Lime Marinade
Marinate the beef in olive oil, lime juice, and chili powder for 2 hours before grilling for extra flavor.

Vegan Variation
Swap beef for grilled portobello mushrooms or eggplant and serve with the same sauces — still vibrant and satisfying.

FAQs

1. What cut of beef works best for this recipe?

Beef tenderloin is ideal for tenderness, but you can also use sirloin or tri-tip for a more budget-friendly option.

2. How do I know when the beef is done?

Use a meat thermometer — 125°F (52°C) for medium-rare, 135°F (57°C) for medium.

3. Can I make it indoors?

Yes! Use a grill pan or cast-iron skillet for a similar charred flavor.

4. Can I make the sauces ahead of time?

Definitely — both chimichurri and tomato salsa taste even better after resting for a few hours.

5. What’s the difference between chimichurri and salsa verde?

Chimichurri uses vinegar and herbs, while salsa verde often includes tomatillos or citrus.

6. Can I use other herbs in the chimichurri?

Yes, cilantro, basil, or mint can be mixed in for variation.

7. How spicy is chimichurri?

It’s mildly spicy, but you can adjust the heat to your liking.

8. Can I roast the beef instead of grilling?

Yes, sear it first, then roast at 400°F (200°C) for 20–25 minutes.

9. How can I prevent the beef from drying out?

Don’t overcook, and let it rest before slicing to retain juices.

10. What wine pairs best with this dish?

A bold red like Cabernet Sauvignon or Malbec complements the beef and chimichurri beautifully.

Conclusion

This Grilled Beef Tenderloin with Chimichurri Sauce & Tomato Salsa is a celebration of bold flavors and simple elegance. The smoky, tender beef pairs perfectly with the vibrant herb sauce and fresh salsa, creating a dish that’s as beautiful as it is delicious. Whether you’re grilling for a special occasion or treating yourself to something extraordinary, this recipe is guaranteed to impress. Once you try it, you’ll find yourself craving that perfect balance of juicy beef and zesty herbs again and again.

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