Sunday, 4 September 2016

Tenderloin w/ Avocado-Chimichurri Sauce


the last long weekend of summer means that a BBQ is in order.  
and because it's the last weekend long weekend of summer, we decided to splurge on some beautiful tenderloin and i broke out one of my favourite steak toppings, a chimichurri


chimichurri, is a favourite Argentinian sauce made up of fresh herbs, garlic, vinegar and oil.  but just to take it a step further and up my culinary game, by folding in diced, creamy avocado.  
game changer.


happy sunday.




Avocado-Chimichurri Sauce

ingredients:
1 cup fresh cilantro
2 cloves garlic
1 tablespoon fresh oregano
1 tablespoon fresh lime juice
5 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
2 firm but ripe avocados, halved, pitted, peeled and cubed


method:
in a food processor blend together all of the ingredients above except the avocados.  whirl till smooth. adjust seasonings if desired.
transfer to small bowl and gently fold in cubed avocado.

serve over top any steak or protein of choice.
enjoy!

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