Ingredients:
- 1 lb. baby Yukon gold potatoes
- 3 (4 oz.) pieces of beef tenderloin/filet
- Olive oil spray
- ½ tsp. salt
- ½ tsp. black pepper
- 1 bell pepper, cut into pieces
- 1 red onion, cut into pieces
Ingredients for Chimichurri:
- ¾ cup fresh parsley
- 3 Tbsp. fresh oregano
- 3 Tbsp. fresh rosemary, chopped
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. crushed red pepper flakes
Directions:
- Start by parboiling the potatoes so they grill quickly with the filet. Place the potatoes in a pot and fill with cold water. Bring the mixture to a boil and then boil for 10 to 12 minutes.
- Preheat grill to high. It should be between 500 F and 600 F.
- While the grill is heating, make the chimichurri. Combine parsley, oregano, rosemary and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed.
- Now, cut your filet into chunks. I like to use the baby potatoes so my filet chunks can be roughly the same size. Cut peppers and onions into the same size chunks. Skewer the steak, potatoes and veggies. Spray the skewers with olive oil spray and sprinkle them with salt and pepper.
- Grill on each side for 2 to 3 minutes, for a total of about 8 minutes.
- Remove the skewers and let them cool for a few minutes and then serve immediately with the chimichurri.
