Protein Swap | Argentinian Churrasco Pork Tenderloin with Scallion Chimichurri
Grilled Poblano & Cubanelle Pepper
Cooking time
20 minutes
Servings
2/4
Calories
500 /serving
Argentina is proud of its grilled meat mastery. In this version, swap the boneless beef steak mainstay of churrasco with pork tenderloin. Toss cubanelle and poblano pepper on the barbecue for sharp green contrast, and whip up a chimichurri with grilled scallions, garlic and vinegar.
We will send you:
- 340g Canadian-raised pork tenderloin (high-protein serving)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Poblano pepper (or green pepper)
- 2 Scallions
- 1 Cubanelle pepper
- 15ml Minced garlic
- 15ml Apple cider vinegar
- 8g America Latina spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chili pepper, red bell pepper, green bell pepper, white sesame seeds, sunflower oil)
Contains: Sesame, Sulphites
You will need:
Oil
Salt & pepper (S&P)
BBQ
Total Fat
29 g
Saturated Fat
4 g
Sodium
420 mg
Total Carb
19 g
Sugars
9 g
Protein
42 g
Fibre
5 g
Preparation
Grill the steaks
- Heat the BBQ on high, making sure to oil the grill first.
- Pat the steaks* dry; season with ½ the spices and S&P.
- Add to the BBQ and grill, 3 to 5 min. per side, until cooked as desired (to ensure a consistent temperature throughout, turn over at least twice).
- Transfer to a cutting board and let rest before slicing.
Grill the vegetables
- Meanwhile, in a large bowl, combine the poblano, cubanelle pepper, scallions, a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ and grill, 3 to 4 min. per side, until beginning to brown.
- Transfer to a cutting board and reserve the bowl. Thinly slice the the poblano and cubanelle pepper crosswise, discarding the stem and seeds.
- Roughly chop the scallions and transfer to a small bowl.
Make the scallion chimichurri
- To the bowl of scallions, add the vinegar, garlic (start with ½ for a milder flavour), 3 tbsp oil (double for 4 portions) and S&P; stir well.
Make the salad & serve
- In the reserved bowl, combine the poblano, cubanelle pepper, baby greens and ½ the scallion chimichurri.
- Divide the steaks and salad between your plates.
- Top the steaks with the remaining scallion chimichurri. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
