Tag: grilling season
Chimichurri Sauce with Grilled Meat and Vegetables
- 2 -3 pounds pork tenderloin, cleaned and cut into 2 inch chunks
- 1 pound fresh shrimp, cleaned and deveined
- 20 ounces Shiitake mushrooms, cleaned
- 2 – 3 zucchinis, washed and cut into 2 inch rounds
- Olive oil
- Salt
Cut and skewer all the meat, shrimp and vegetables. Drizzle with oil and sprinkle with salt. Keep aside.
Chimichurri Sauce
- ½ cup fresh cilantro, chopped fine
- ¾ cup fresh parsley, chopped fine
- 4 garlic cloves, grated
- ½ cup extra virgin olive oil
- Zest of one lemon
- Juice of one lemon
- ½ cup red wine vinegar
- Salt
Mix all the ingredients in a small bowl. Add 1 teaspoon salt at a time and adjust to personal taste. Keep room temperature for at least an hour before serving. Serve the grilled meat, shrimp and vegetables with a drizzle of chimichurri.
Filet Mignon with Cilantro Lime Sauce
- 4 filets
- Salt
- Pepper
- Olive oil
Drizzle the olive oil on the steaks and sprinkle the salt and pepper. Marinate for 2 to 3 hours.
Sauce
- Juice of 2 limes
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, smashed
- 1 to 2 teaspoons salt
- ½ teaspoon smoked paprika
- 1 teaspoon ancho chili powder
- 1 to 2 tablespoons honey
- 1 cup fresh cilantro
Transfer all the ingredients to a blender. Blend well, taste for seasonings and transfer to a bowl. Keep aside.
Cook the steak as desired and serve the sauce on top.
Serve with oven fries and mango salsa.