Enjoy this grilling recipe as part of Belgard’s salute to National Grilling Month.
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While grilling beef, you should always choose good quality meat. The 5 oz. Filet Mignon that I received in my Omaha Steaks® package is the perfect size, and the quality of the meat was awesome. While purchasing asparagus, I always look for jumbo or large asparagus as they will grill easier without falling through the grates. Make the Chimichurri sauce in advance so it has time to marinate.
Chimichurri
Make the chimichurri prior to cook the meat and vegetables.
- 1 shallot, finely chopped
- 1 Tablespoon honey
- 1 clove garlic, finely chopped
- 2 Tablespoon red wine vinegar
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped fresh chives
- 2 tablespoon finely chopped fresh oregano
- ½ cup olive oil
Mix all ingredients in a mixing bowl and allow to marinate for 30 minutes before using.
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Filet Mignon
Season the filet with Omaha Steaks’ signature seasoning blend and drizzle with vegetable or olive oil.
Grill on high heat until desired temperature. I prefer medium rare for Filet Mignon since it is a leaner cut of meat.
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Asparagus and Peppers
Season the asparagus with lime juice, coriander, salt, pepper and vegetable or olive oil.
Toss the 3 or 4 baby sweet peppers with vegetable or olive oil and salt.
Grill the asparagus and peppers on high heat with the filet mignon. They should both take about the same amount of time. If the vegetables are done before the steak, just move them to a cooler part of the grill while the steak finishes cooking
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To Plate
Place the asparagus on the plate first and then top it with the steak. Place the peppers around the plate and spoon the chimichurri over the steak. Enjoy!
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For grilling tips and more recipes, check out our Recipes for Company library. For a chance to win a FREE Belgard Grill Island plus a 12-month subscription to Omaha Steaks, click the image below. No purchase necessary.
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