When this month’s Is My Blog Burning? #6 was announced, I was a little bit disappointed that it was “Griller’s Delight”. Don’t get me wrong, we love to grill in the summer, but we don’t get terribly inventive, for 2 reasons:
Reason #1: One of the members in this household stubbornly clings to a 15 year old very small Smokey Joe grill. It’s hard to get creative and inventive when you are working with direct heat on a very small surface. However, that doesn’t bother me for the most part because of reason #2:
Reason #2: We tend to mainly grill Hunks of Meat, and more specifically, Hunks of Cow.
Of course, this could be because of reason #1 (see above). Perhaps it’s just a vicious circle!
But as the week of the event approached, I also was presented with my CSA Challenge. So this became a dual endeavor – coming up with something worthy of the IMBB #6, and using as much of the produce from my CSA box as I could.
And so I settled on Tenderloin Chimichurri with Grilled Vegetables for the IMBB #6: Grillers Delight.
I dug through my produce and spotted the beautiful bunch of parsley that I had previously tagged for a future tabouli. Of course, I always make tabouli with any parsley that lands my way, and so it struck me – Chimichurri sauce would use that produce up, and give me my IMBB entry!
I chopped the parsley with fresh onion and fresh garlic (also from my CSA Box).
I added 3/4 cups of olive oil, 1/4 cup red wine vinegar, juice from 1/2 lemon, salt, pepper, and ground chipotle pepper, then gave it a quick once over with my immesion blender.
I cut a whole beef tenderloin into “blocks”, skewered them, and seasoned them with salt, pepper and chipotle pepper.
We started the grilling with our chopped vegetable medley of yellow beans, fennel bulbs, onions, cauliflower, snow peas and broccoli, seasoned with olive oil, garlic, salt and pepper.
The tenderloin was then grilled, with liberal amounts of chimichurri sauce brushed on with each turn.
And here’s the final results, served with fresh tomatoes from the garden. We poured a Chilean wine with the meal. (note MacDuff looking on with approval).
All in all, it was a really good meal, though not as inventive and unique as I think is fitting of a IMBB event!
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Forget “inventive and unique”, your meal was delcious (sounding) and absolutely scrumptious (looking)! Wow. And those cuts of meat do look rather perfect. And, topping any grilled food off with a nice bottle of Chilean wine never made me say “Oh, how uninventive”. Good on you, Irene! Very impressive!