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BEEF TENDERLOIN CHURRASCO WITH CHIMICHURRI SAUCE
1 cup fresh flat leaf parsley leaves
8 medium cloves garlic, coarsely chopped
1 medium jalapeño pepper, coarsely chopped
1 tsp. dried oregano
½ tsp. salt
½ cup extra-virgin olive oil
¼ cup red wine vinegar
4 boneless beef tenderloin steaks, fat removed (about 6 oz., ea.)
In a blender, combine the parsley, garlic, pepper, oregano, salt, oil and vinegar; blend until
smooth. Place the steaks in a large plastic bag; add half of the sauce mixture. Reserve the
remaining sauce. Seal the bag and squeeze between your fingers to evenly coat the beef.
Refrigerate for at least one hour or up to 8 hours.
Place grilling plates on the George Foreman
®
Grill and preheat for about 8 minutes on
High (MAX) (green light will notify you that grill is ready).
Remove steaks from the marinade. Place steaks on the grill and discard marinade.
Grill for about 3 minutes on High for medium-rare. Remove the steaks and let stand for
several minutes. Slice thinly across the grain and fan onto serving plate. Spoon reserved
Chimichurri sauce over beef.
Serves 4.
For each serving:
CARIBBEAN JERK CHICKEN WITH SAFFRON RICE
1 tbsp. minced fresh parsley
1 tsp. ground paprika
½ cup fresh lemon juice
2 tbsp. Szechuan chili sauce
2 tbsp. oil
1 tbsp. yellow mustard
4 boneless, skinless chicken breast halves (about 4 oz., ea)
1 cup long grain white rice
¼ cup chopped yellow onion
¼ tsp. saffron threads, crumbled
½ tsp. salt
¼ tsp. white pepper
2 cups low-sodium, fat-reduced chicken broth
Combine parsley, paprika, lemon juice, chili sauce, oil and mustard in a 1-quart plastic bag.
Seal bag and squeeze between your fingers to blend ingredients. Add chicken; reseal bag
and shake to coat chicken with marinade. Refrigerate for at least1 hour.
In a medium saucepan, combine rice, onion, saffron, salt, pepper and chicken broth; bring
to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender and liquid is
absorbed.
Meanwhile, place grilling plates on the George Foreman
®
Grill and preheat for about 6
minutes on Medium High (green light will notify you that grill is ready).
Remove chicken from marinade. Place chicken on the grill and discard marinade. Grill for
8 minutes until the chicken tests done and registers 170ºF on a meat thermometer. Serve
with cooked rice.
Serves 4.
For each serving:
CALORIES: 304 TOTAL FAT: 15 g SAT FAT: 3 g CARBS: 3 g
PROTEIN: 38 g CHOL: 100 mg SODIUM: 787 mg
CALORIES: 300 TOTAL FAT: 8 g SAT FAT: 1 g CARBS: 25 g
PROTEIN: 30 g CHOL: 68 mg SODIUM: 806 mg