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Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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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


Tangy and savory steak and salsa.

Ingredients 9


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



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


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



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


4 (5 oz. each) beef tenderloin medallions


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



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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