16
15
BEEF TENDERLOIN ChURRASCO WITh ChIMIChURRI SAUCE
1 cup fresh flat leaf parsley leaves
8 medium cloves garlic, coarsely chopped
1 medium jalapeño pepper, coarsely chopped
1 tsp. dried oregano
½ tsp. salt
½ cup extra-virgin olive oil
¼ cup red wine vinegar
4 boneless beef tenderloin steaks, fat removed (about 6 oz., ea.)
In a blender, combine the parsley, garlic, pepper, oregano, salt, oil and
vinegar; blend until smooth. Place the steaks in a large plastic bag; add
half of the sauce mixture. Reserve the remaining sauce. Seal the bag and
squeeze between your fingers to evenly coat the beef. Refrigerate for at
least one hour or up to 8 hours.
Place grilling plates on the George Foreman
®
Grill and preheat for about
8 minutes on High(MAx) (green light will notify you that grill is ready).
Remove steaks from the marinade. Place steaks on the grill and discard
marinade. Grill for about 3 minutes on High for medium-rare. Remove the
steaks and let stand for several minutes. Slice thinly across the grain and
fan onto serving plate. Spoon reserved Chimichurri sauce over beef.
Serves 4.
For each serving:
CARIBBEAN JERK ChICKEN WITh SAFFRON RICE
1 tbsp. minced fresh parsley
1 tsp. ground paprika
½ cup fresh lemon juice
2 tbsp. Szechuan chili sauce
2 tbsp. oil
1 tbsp. yellow mustard
4 boneless, skinless chicken breast halves (about 4 oz., ea)
1 cup long grain white rice
¼ cup chopped yellow onion
¼ tsp. saffron threads, crumbled
½ tsp. salt
¼ tsp. white pepper
2 cups low-sodium, fat-reduced chicken broth
Combine parsley, paprika, lemon juice, chili sauce, oil and mustard in a
1-quart plastic bag. Seal bag and squeeze between your fingers to blend
ingredients. Add chicken; reseal bag and shake to coat chicken with
marinade. Refrigerate for at least1 hour.
In a medium saucepan, combine rice, onion, saffron, salt, pepper and
chicken broth; bring to boil. Reduce heat to low; cover and simmer 25
minutes or until rice is tender and liquid is absorbed.
Meanwhile, place grilling plates on the George Foreman
®
Grill and
preheat for about 6 minutes on Medium High (green light will notify you
that grill is ready).
Remove chicken from marinade. Place chicken on the grill and discard
marinade. Grill for 8 minutes until the chicken tests done and registers
170ºF on a meat thermometer. Serve with cooked rice.
Serves 4.
For each serving:
CALORIES: 304 TOTAL FAT: 15 g
SAT FAT: 3 g
CARBS: 3 g
PROTEIn: 38 g CHOL: 100 mg
SODIUM: 787 mg
CALORIES: 300 TOTAL FAT: 8 g
SAT FAT: 1 g
CARBS: 25 g
PROTEIn: 30 g CHOL: 68 mg
SODIUM: 806 mg
