Adapted from Bon Appetit (March 2011)
My boys never tire of grilled meat. This recipe pairs tangy chimichurri sauce with skewers of spiced, grilled tenderloin. I served it with wild rice and crispy kale chips. There is quite a lot of sauce here, so I froze half to use later for bruschetta, with pasta or as a dipping sauce for baked sweet potato fries.
Preparation time: 20 minutes plus marinating time
Cooking time: 10 minute(s)
Number of servings (yield): 4
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