Classic Dad Grilling Recipe: Chimichurri Filet
Here’s a Classic Dad grilling recipe to round out the summer. Grilled Chimichurri filet topped with Bearnaise sauce AND jumbo lump crab meat. Oh, and grilled asparagus. Gotta get those greens in there 😉
We’ll break down this tasty surf’n turf recipe that’s well suited for grill masters of all skill levels (and to flex, let’s be honest).
Total cooking time: 45 minutes
(1) Look for a center cut beef filet that is in one piece. DO NOT ask the butcher to cut it into steaks for you. You can handle this!
(2) Take the whole loin piece, and with the grain, make an incision about a half inch to 3/4 inch deep.
(3) Use that same depth/thickness to cut the steak “jelly roll” style until you have a long, uniformly thick steak.
(4) Cut the meat into serving sizes, 6-8 oz.
- 16 oz Fresh jumbo lump crab meat (it’s tempting, but don’t grill this).
- 1 bunch of fresh parsley (stems and all)
- 1 whole bulb of garlic (peeled)
- 1 cup of extra-virgin olive oil (you can add more based on preference)
- Salt and pepper to taste
(1) Cut the parsley into 2-3 inch sections so that when you add it to the blender, it doesn’t wrap around the blade.
(2) Blend parsley and garlic until well blended. Add olive oil and pulse until well mixed and there are no big chunks of garlic or strands of parsley. Add salt and pepper to taste.
(3) Allow the flavors to get well acquainted on the counter for at least 2 hours, or in the fridge overnight. If refrigerated, allow the mixture to come to room temperature before using.
- 2 tablespoons fresh Tarragon
- ¾ cup wine vinegar (white or red)
- 2 tablespoons finely chopped shallots
- 3 egg yolks
- ¼ cup hot water
- Fresh juice of half a lemon (about 1-2 tablespoons)
- 1 pinch salt
- 1 pinch spices (red pepper or cayenne)
- 1 cup salted butter (melted)
(1) In a heavy skillet, saute the wine vinegar and the finely chopped shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat.
(2) Combine the egg yolks, 1/8 cup of hot water, lemon juice and salt and pepper in a double boiler set over simmering water. Cook and stir until the mixture reaches the consistency of mayonnaise. Add tarragon and remove the mixture from heat.
(3) Add the melted butter slowly, stirring continuously. If the mixture becomes too thick, thin with the remaining 1/8 cup of hot water. Add the wine vinegar and shallot mixture. Blend well.
(1) Add the asparagus to the grill (across the grate so they don’t fall) and toss it constantly for about 5 minutes or until they are bright green.
(2) Remove from the heat and set aside. Season with salt and pepper if you prefer.
(1) Bring the steaks to room temperature for at least an hour before you want to grill.
(2) Build a fire in your pit and set the grate as close to the coals as possible. You want it 🔥🔥🔥
(3) Dredge the steaks in the chimichurri right before adding to the grill (or marinate for longer if you prefer).
Note: These bad boys will flare up when placed on the grill, so be careful. If they don’t flare, your fire ain’t hot enough or the grate is too far from the coals!
For rare – medium rare:
- Cook for about 30 seconds and flip.
- Cook for about 30 seconds more and flip and rotate 45-90 degrees.
- Cook for about 30 seconds more and flip.
- Cook for about 30 seconds more and remove from fire.
For each level of “doneness”, add about 10 seconds on each step, giving the total cooking time about 40-45 seconds each… but why would you want to cook it any more than that?!
Let the steaks rest for about 3 minutes. Just look at it and admire it. When you can’t take it anymore, top with the Bearnaise and jumbo lump crab meat and ENJOY! 🤤🤤🤤