Argentinean Beef Skewers with Chimichurri by Chef Joey Altman Ingredients 1 pound grass fed filet mignon, cut in 1-inch cubes, coated with olive oil and divided among 4 skewers Chimichurri: 1 bunch fresh parsley, chopped 8 cloves garlic, minced 3/4 cup olive oil 1/4 cup sherry wine vinegar 3 tablespoons lemon juice 1 teaspoon salt... Read More