Grilled Grass-Fed Beef Tenderloin
with Cracked Olive-Feta Chimichurri & Asparagus
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Lip-schmacking AAA beef is the star of this Father's Day spread. It earns its stripes on the barbecue alongside grilled spears of asparagus, while potatoes are roasted with finesse. Bring on the ultimate grilled meat condiment: a creative chimichurri with zesty, herby, briny elements.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 1 Bunch of asparagus
- 450g Potatoes
- 6g Chives (or garlic chives)
- 1 Lemon
- 15g Minced roasted garlic
- 40g Olives
- 60g Feta
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Milk • Soy
You will need:
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Zester
BBQ (or pan)
Total Fat
50 g
Saturated Fat
12 g
Sodium
1360 mg
Total Carb
59 g
Sugars
8 g
Protein
51 g
Fibre
10 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F. Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Medium-dice the potatoes.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
Grill the steaks
- Meanwhile, pat the steaks* dry; season with ½ the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 2 to 3 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Grill the asparagus
- Meanwhile, remove the woody ends of the asparagus.
- In a medium bowl, combine the asparagus, a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, turning often, 3 to 6 min., until crisp-tender.
- Transfer to a plate.
Make the cracked olive-feta chimichurri
- Zest and juice the lemon.
- Thinly slice the chives.
- Pit and roughly chop the olives.
- Roughly chop the cheese.
- In a small bowl, combine the lemon juice, lemon zest, chives, garlic, olives, cheese, 3 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the potatoes, steaks and asparagus between your plates.
- Spoon the cracked olive-feta chimichurri over. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
