Chimichurri-Marinated Top Loin Filets
Courtesy of The Beef Checkoff 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time • 15 Min. Marinate TimeIngredients |
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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 |
Directions:
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