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!

Ingredients:

Filet

Fresh Parsley

3-4 cloves of Garlic

a pinch of Red Pepper flake

Zucchini

Salt and Pepper

Olive Oil

Directions:

Chimichurri

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!

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