Chimichurri Filet Mignon
4 Filet Mignon Steaks:
(2 filets cut in half horizontally to make upper and
lower halves for a total of 4 steaks, 1 inch thick, 4 to 6 oz.
You can also use any of your favorite cuts of steak)
For the Marinade:
1 packet Chimichuurri Seasoning*
1/2 cup Garlic Olive Oil*
2 Tbsp. Lemon Balsamic Vinegar* OR Barrel Aged Red Wine Vinegar*
1 Tbsp. Cayenne Olive Oil* (substitute 1 Tbsp. of Garlic olive oil for not spicy)
1 tsp. Italian Herbal Sea Salt*
1 tsp. freshly grated lemon peel (optional)
Mix marinade ingredients in a bowl until well blended. Allow sauce to sit for 15 to 30 minutes to rehydrate the seasoning. Mix again.
Reserve ¼ cup of sauce for serving.
Place Steak in a ziploc bag and pour in remaining sauce. Seal and mix thoroughly.
Marinate steak for up to 2 hours.
Heat grill to medium (325-375 degrees) and place steak on the grill. Cook 12 to 15 minutes turning several times until it reaches desired doneness.
Top with reserve sauce, serve and lose your mind!
- Take it over the top with a drizzle of Truffle Oil!
- Delicious as a marinade for any cut of steak.
* Items available at The Vintage Olive