Sunday, November 14, 2010

Filet with Chimichurri and Grilled Zucchini

photo by sara tady ©
It's no secret us Chicagoans love our red meat!  Here's a take on a South American specialty.  While it's no Tango Sur, it's pretty darn close!  I actually got this filet right from their kitchen, brought it home and made it myself!

Fresh Parsley
3-4 cloves of Garlic
a pinch of Red Pepper flake
Salt and Pepper
Olive Oil

step 1: finely chop parsley and garlic into a small bowl or ramekin 
step 2: add enough olive oil to cover the parsley and garlic mixture.  Add a liberal pinch of red pepper flake, a tsp of Salt and a tsp of Pepper.  Mix.

Filet/ Zucchini
step 1: pre heat grill on med-high heat
step 2: salt and pepper both sides of steak
step 3: slice zucchini into 1/4 inch thick rounds.  Sprinkle on olive oil, salt and pepper
step 4: place steak and zucchini on the grill.  Grill steak for 4 mins, then flip for another 3 minutes for medium (cooking times will vary depending on thickness of steak). Grill zucchini for about 3 minutes and flip for another 2 minutes of cooking. Remove.
step 5: take steak off the grill.  Allow steak to rest for 3-4 minutes before cutting.  This allows the juices to redistribute.
step 6: top the filet with a liberal amount of chimichurri, add a side of grilled zucchini and enjoy!
Print this Recipe

No comments:

Post a Comment