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Chimichurri-Marinated Top Loin Filets
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
Marinate: 15 Min.
What you need:
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+ 4 beef top loin filets, cut 1-in. thick (about 4 to 6-oz. ea.)
+ 2 cloves garlic
+ 1/2 c. packed fresh cilantro
+ 1/2 c. packed fresh parsley
+ 1/4 c. olive oil
+ 2 Tbsp. fresh lemon juice
+ 1/2 tsp. salt
+ 1/2 tsp. freshly grated lemon peel
+ 1/4 tsp. crushed red pepper
What to do:
1. Prepare Chimichurri Sauce. Place garlic in food processor container. Cover; process until finely chopped. Add remaining sauce ingredients. Cover; process until well blended. Remove and refrigerate 1/4 c. sauce for serving. Place beef filets and remaining sauce in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 min.-2 hrs.
2. Remove filets from marinade; discard marinade. Place filets on grid over medium, ash-covered coals. Grill, uncovered, 12-15 min. (over medium heat on preheated gas grill, 10-13 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Serve filets with reserved Chimichurri sauce.

* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 229;   Total Fat: 14g;   Saturated Fat: 3g;   Cholesterol: 73mg;   Total Carbs: 1g;   Protein: 25g;   Sodium: 148mg;  

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