Chilean Pebre Beef Medallions with Pasta
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Chilean Pebre Beef Medallions with Pasta
- Prep Time: 30
- Cook Time: 30
- Total Time: 1
- Serving: 4
Ingredients
(250 mL) EACH fresh parsley and cilantro
(125 mL) EACH chopped onion and bottled oil-and-vinegar salad dressing
(2 mL) hot pepper sauce (or more to taste), salt and pepper
Beef Grilling Medallions cut 1-inch (2.5 cm) thick (about 1-1/2 lb/750 g)
medium tomato, seeded and chopped
Directions
Combine parsley, cilantro, onion, dressing, hot pepper sauce, salt and pepper in blender or food processor. Blend until smooth. Divide in half. Place half in large sealable freezer bag. Refrigerate remaining half in covered bowl. Pierce medallions all over with fork, place in the bag with sauce. Seal and refrigerate for 1 hour (if using marinating medallions, marinate for 12 to 24 hours). Discard marinade from meat, pat medallions dry with paper towels.
Place on lightly greased grill over medium-high heat, cook in closed barbecue for 6 to 7 minutes per side for medium. Remove to clean platter, tent with foil and let stand for 5 minutes.
Meanwhile toss reserved pebre sauce with hot cooked pasta and chopped tomato. Serve with medallions
- Category: Freezer, Pasta Dish, Steak
- Method: Cold Weather, Comfort Foods, Dinner Party, In Season - Fall/Winter, In Season - Spring/Summer
