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
½tsp. salt
½cup
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
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 |
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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
¼cup chopped yellow onion
¼tsp. saffron threads, crumbled ½ tsp. salt
¼tsp. white pepper
2 cups
Combine parsley, paprika, lemon juice, chili sauce, oil and mustard in a
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: 300 | TOTAL FAT: 8 g | SAT FAT: 1 g | CARBS: 25 g | |
| PROTEIN: 30 g | CHOL: 68 mg | SODIUM: 806 mg |
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15 | 16 |