Argentinean Oak-Planked Beef Tenderloin with Chimichurri Sauce

Ingredients

• 4 (4-ounce) beef tenderloin steaks, trimmed (3/4 inch thick)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon salt
• 1 teaspoon olive oil
• 3 tablespoons sherry vinegar
• ¼ cup fat-free, less-sodium chicken broth
• ¼ cup chopped onion
• + 11 more ingredients
• • ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro leaves
  • ¾ cup fresh flat-leaf parsley leaves
  • 1 (15 x 6 1/2 x 3/8-inch) oak grilling plank
  • Sauce:
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper
  • 2 tablespoons fresh oregano leaves
  • ½ teaspoon salt
  • Steak:
  • 3 garlic cloves

Immerse and soak plank in water 1 hour; drain. Prepare grill, heating one side to medium and one side to high heat. To prepare steak, sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place plank on grill rack over high heat; grill 5 minutes or until lightly charred. Carefully...

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