Chimichurri Grilled Steak with Fire Roasted Corn and Mango Lime Salsa Tangy and savory steak and salsa. Entree/Main Dish Chimichurri Grilled Steak with Fire Roasted Corn and Mango Lime Salsa Chimichurri Grilled Steak with Fire Roasted Corn and Mango Lime Salsa thumbnail Preparation Time: 25 minutes Total time: 40 minutes 4 Servings Ingredients: 1 cup fresh Italian parsley leaves, 1/2 cup olive oil, 1/3 cup red wine vinegar, 1/4 cup fresh cilantro leaves, 2 cloves garlic, peeled, 3/4 tsp crushed red pepper, 1/2 tsp ground cumin, 1/2 tsp salt, 4 (5 oz) beef tenderloin medallions, Instructions: Step 1: Combine parsley, oil, vinegar, cilantro, garlic, garlic, red pepper, cumin and salt in blender or food processor container.  Cover; blend until smooth.
Step 2: Pour 1/2 sauce into small bowl, cover; refrigerate until ready to use.
Step 3: Pour remaining sauce into shallow glass dish add tenderloins.  Turn to coat evenly, marinate in refrigerator for 4 hours or overnight, turning occasionally.
Step 4: Heat saute pan or large skillet over medium-high heat; sear tenderloins about 12 to 15 minutes for medium rare or until desired doneness.  Discard marinade.  Lightly brush with reserved chimichurri sauce and serve with Fire Roasted Corn and Mango Lime Salsa.
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Chimichurri Grilled Steak with Fire Roasted Corn and Mango Lime Salsa

Prep Time 25 minutes
Total Time 40 minutes
Difficulty 1.0 Easy
Calories Per Servings 420 Calories
Servings 4
Nutrition facts Nutrition facts

About

Tangy and savory steak and salsa.

Ingredients 9

Ingredients

1 cup fresh Italian parsley leaves
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup fresh cilantro leaves
2 cloves garlic, peeled
3/4 tsp crushed red pepper
1/2 tsp ground cumin
1/2 tsp salt
4 (5 oz)  beef tenderloin medallions

Steps

STEP1
Ingredients

1 cup fresh Italian parsley leaves
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup fresh cilantro leaves
2 garlic cloves, peeled
3/4 tsp crushed red pepper
1/2 tsp ground cumin
1/2 tsp salt

Direction

Combine parsley, oil, vinegar, cilantro, garlic, garlic, red pepper, cumin and salt in blender or food processor container.  Cover; blend until smooth.

STEP2

Direction

Pour 1/2 sauce into small bowl, cover; refrigerate until ready to use.

STEP3
Ingredients

4 (5 oz. each) beef tenderloin medallions

Direction

Pour remaining sauce into shallow glass dish add tenderloins.  Turn to coat evenly, marinate in refrigerator for 4 hours or overnight, turning occasionally.

STEP4

Direction

Heat saute pan or large skillet over medium-high heat; sear tenderloins about 12 to 15 minutes for medium rare or until desired doneness.  Discard marinade.  Lightly brush with reserved chimichurri sauce and serve with Fire Roasted Corn and Mango Lime Salsa.

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