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Aussie Grassfed Filets with Chimichurri Rojo


Aussie Grassfed Filets with Chimichurri Rojo

recipe by shereen pavlides

Wanna learn how to grill the perfect steak? Here's a good rule of thumb, I learned in culinary school, when cooking boneless steak. Grill/Cook 4 minutes per inch, per side for medium-rare doneness. Always rest 5 - 8 minutes after cooking, to keep it juicy.

Chimichurri is a condiment, typically used for grilled meats; originating from Argentina and Uruguay. Here’s my take.

Where to buy Aussie Grassfed Beef

for the chimichurri rojo:

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice +zest of 1/2 lemon - divided

3 garlic cloves

1/3 cup sun dried tomatoes (5 - 6) packed in oil, drained

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1 1/4 cups packed fresh Italian parsley leaves

1/4 cup packed fresh oregano leaves

1/2 cup good quality extra virgin olive oil

kosher salt / fresh finely ground black pepper

1 teaspoon red pepper flakes

for the Aussie Grassfed Filets:

4 (8 ounces each) Aussie Grassfed Filet Mignons (1 1/2-inches thick)

avocado oil

how to make the chimichurri rojo:

In a food processor fitted with the steel blade attachment, add red wine vinegar, lemon juice, garlic, sun dried tomatoes, smoked paprika and cayenne. Puree until chunky smooth. Scraping down the sides as needed.

Add parsley, oregano and oil. Season with 3/4 teaspoons salt and 1/8 teaspoon pepper. Puree until chunky smooth. Scraping down the sides as needed.

Remove to a small serving bowl. Add lemon zest and red pepper flakes. Stir. Season to taste.

Cover with plastic wrap directly on top of the mixture to keep its vibrant color. Keep at room temperature until ready to serve, up to several hours. The longer it sets, the more flavorful it becomes.

how to grill the Aussie Grassfed Filets: Remove steaks from the refrigerator 25 - 30 minutes before cooking to remove the chill.

Heat grill or cast iron grill pan over medium heat. Heat well until hot, 5 - 10 minutes. Meanwhile: Lightly drizzle and coat the filets on both sides with the oil. Season both sides liberally with salt and lightly with pepper.

Oil the grill grates. Grill on direct heat, 5 - 6 minutes on each side, lid up, for medium-rare doneness. Halfway through the grilling, turn 90 degrees, for hatch-marks. Flip and repeat. Remove to rest, 8 minutes.

Serve filets with desired amount of Chimichurri drizzled over top and remaining on the side for dipping.

Prep: 25 minutes

Cook: 12 minutes

Serves: 4

Yield: 1 cup Chimichurri Rojo

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