Argentinean Oak-Planked Beef Tenderloin With Chimichurri Sauce

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1 (15 x 6 1/2 x 3/8-inch) oak grilling plank

4 (4-ounce) beef tenderloin steaks, trimmed (3/4 inch thick)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 cup fresh flat-leaf parsley leaves

1/4 cup fresh cilantro leaves

1/4 cup fresh mint leaves

1/4 cup chopped onion

1/4 cup fat-free, less-sodium chicken broth

3 tablespoons sherry vinegar

2 tablespoons fresh oregano leaves

1 teaspoon olive oil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper

3 garlic cloves

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