All Natural, Gourmet Food At Home
Eating Healthy Has Never Tasted So Good!
Home | Contact | Reorder
Order Now
1-800-633-4347
Home > Lets Get Cookin > Grilled T Bones With Chimichurri Sauce
 

Grilled T-Bones with Chimichurri Sauce

JUNE 2011

Watch Video | View Recipe
Grilled T-Bones with Chimichurri SauceGrilled T-Bones with Chimichurri Sauce
Grilled T-Bones with Chimichurri SauceGrilled T-Bones with Chimichurri Sauce

Recipe of the Month: June 2011

Grilled T-Bones with Chimichurri Sauce


Serves 4
  • 4 T-Bone steaks, trimmed
  • Olive oil for brushing steak
  • 1 Teaspoon crushed coriander
  • 1 Teaspoon cumin
  • Salt and pepper, to taste

Chimichurri Sauce

  • 1 Bunch flat leaf (Italian) parsley, rinsed, drained and chopped
  • ½ Cup fresh cilantro, rinsed and drained
  • ½ Tablespoon dried oregano
  • 6 Cloves garlic, peeled
  • ¾ Cup olive oil
  • 1 Teaspoon each salt and pepper
  • ½ Teaspoon cayenne pepper
  • ¼ Cup white wine vinegar
  1. Brush both sides of the steak with the oil and season with the coriander, cumin, salt and pepper. Place on medium high heat grill for 3 minutes per side. Lower the heat on the grill to medium low and continue to cook; turning often until internal temperature reached 130 degrees for medium rare. Place on carving board and let rest for 10 minutes before slicing thin; on the bias.
  2. Place all of the ingredients, except for the vinegar into a food processor. Process until finely chopped; but not liquefied. Add the vinegar and process for 3 seconds to incorporate. Serve on the side as sauce for the sliced steak.

Note: The chimichurri can be made a day ahead but do not add the vinegar until just before serving.

Corn Salsa

Serves 4

  • 4 Ears fresh corrn. Remove the kernels with a knife and scrape juice from cob.
  • 1 tablespoon Nakano seasoned rice wine vinegar (photo above)
  • 2 tablespoon honey
  • 2 tablespoon red onion, diced fine or sliced very thin
  • ½ red bell pepper, diced small
  • 2 tablespoons fresh cilantro, chopped fine
  • ½ fresh lime, juice only
  1. Remove the kernels with a knife and scrape juice from cob into large bowl.
  2. Add all remaining ingredients and mix well. Refrigerate for at least 30 minutes before serving.
Let's Get Cookin'

Lamb Chops with Red Wine Reduction and Spring Peas with Mint
May 2013


Game Day Layered Taco Dip
January 2013


Chicken Chili
November 2012


Parmesan Crusted Rack of Lamb
March 2012


Herb Encrusted Tuna Steak with Wilted Spinach
February 2012

 
 
Take our FREE health assessment!
Blue Ribbon Foods
3669 N. Peachtree Rd,
Ste. 200
Atlanta, GA 30341
1-800-633-4347
Home
About Us
The Menu
Lets Get Cooking
Health Information
Calorie & Nutrition Calculators
Our Health Experts
Refer a Friend
Resources
Employment
Reorder
The Commitment
Expert Articles
How It Works
Newsletter
Press Room
© Copyright 2010, Blue Ribbon Foods. All Rights Reserved. Privacy Policy