Archive for the 'Meat' Category

Grilled Tenderloin with Gremolata

Serves 4

For the gremolata:
3 tbsp. finely chopped fresh flat-leafed parsley
2 tbsp. finely chopped fresh cilantro
1 tsp. minced garlic (about 1 large clove)
1 tsp. freshly grated lemon zest
1 tsp. freshly squeezed lemon juice
2 tbsp. olive oil
Kosher salt and freshly ground black pepper

For the steak:
1 tbsp. olive oil
4 filets
Kosher salt and freshly ground black pepper

Heat grill to medium-high.

In a small bowl stir together gremolata ingredients and season to taste. Set aside at room temperature.

Season the steak with salt and pepper. Grill over medium-high heat until medium-rare, about 5 to 6 minutes per side.  Remove the steak from the heat and set aside to rest for 5 to 10 minutes.  Garnish with gremolata.

Jennifer Chandler

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