Chimichurri Marinated Petit Filet With Roasted Potato And Tomato
Kind of a long recipe title I know and I tried every which way to shorten it but wanted it to describe the dish, hence the way too long title. In the summer when it’s hot the last thing I like to do is stand over a hot stove and my BBQ grill is the answer to that. I normally make this with flank steak but there was a sale on petit filet which I love, they are tender and quite tasty and I thought using the same chimichurri marinade for these little pieces of beef would be delicious. It’s so simple and you can actually prepare the meat the night before, marinating overnight makes the meat even more flavorful. The chimichurri I have posted here before, it’s really good both as a marinade and condiment. The leftover chimichurri went on the micro potatoes which I roasted in the oven along with some baby heirloom tomatoes. A simple and delicious dinner that can be made quickly and easily using the grill, oven or stovetop.
Since it’s grilling season and it’s Friday, Fiesta Friday #125 that is I am bringing all of this with me to the party. Angie and her co hosts Quinn from the blog Dad What’s 4 Dinner and the lovely Elaine from the amazing vegetarian blog Foodbod (Elaine sorry this is a post with meat while you are co hosting).
2 petit filet totalling about 1 1/2 lbs
salt and pepper
Place the meat and about 2-3 heaping tbs of the chimichurri in a zip lock bag, seal, squish the marinade around so it’s covering the meat and refrigerate at least an hour or better overnight.
Take the meat out of the refrigerator, scrape off excess marinade and let meat sit for about 30 minutes to take the chill off. Brush with olive oil and season with salt and pepper.
It takes about 8-10 minutes total (for medium rare) approximately 4-5 minutes on each side on a red hot grill. Be sure to cover the meat loosely for about 10-15 minutes before carving.
Tomatoes and Potatoes
Pre heat oven to 375 degree’s.
Using two sheet pans one for tomatoes and one for potatoes, line with parchment. Drizzle olive oil on tomatoes and season with salt and pepper. The micro potatoes can be cut in half or left whole, wash and dry, place in a bowl and add the chimichurri, make sure each potato is covered in the marinade. Place on sheet pan and season with salt and pepper. Roast in the oven until the potatoes are crisp on the outside and soft on the inside and the tomatoes are soft and slightly caramelized. In all it took about 25 minutes in my oven.