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Filet Churrasco with

3 Herb Chimichurri Sauce



2 pounds trimmed filet mignon cut to 1/4 inch steaks
1 packed cup, washed, stemmed Italian flat leaf parsley
1 packed cup washed, stemmed fresh cilantro
1/2 cup stemmed fresh mint leaves
6 cloves garlic, coarsely chopped
1 teaspoon kosher salt, or more to taste
1/2 teaspoon crushed red pepper flakes
1 cup Sal & Judy's olive oil
1/3 cup distilled white vinegar
1/3 cup cold water



Combine the parsley, cilantro, mint and garlic in a food processor and finely chop. Add salt, black pepper and red pepper flakes and process to blend. Add the oil, vinegar, and water and continue processing to make a thick sauce. In a baking dish that is just large enough to hold the meat, pour 1/2 of the sauce over the meat and turn meat until covered with the sauce. Refrigerate covered for 1 hour. Cook on high heat for 2-3 minutes each side. Pour remainder of sauce over cooked meat.

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