In this recipe, pork tenderloin is cooked in the simplest of ways and serves as the perfect canvas for the bright chimichurri sauce.
Grilled Pork Steak with Chimichurri Sauce
In this recipe, pork tenderloin is cooked in the simplest of ways and serves as the perfect canvas for the bright chimichurri sauce.
Ingredients
Grilled Pork Steak with Chimichurri Sauce
- 2 pieces pork use pork tenderloin
- Pepper
- 2 tablespoons olive oil
- 1 piece white onion sliced into wedges
- 1 piece green bell pepper sliced into strips
- 1 piece red bell pepper sliced into strips
- olive oil
- 2 tablespoons Butter
- Pepper
- 2 cloves Garlic minced
- 1/2 medium red onion chopped
- 1/2 Cup flat-leaf parsley
- fresh thyme
- 4 tablespoons cane vinegar
- lemon juice
- 6 tablespoons olive oil
- 1 fillet anchovies
- 2 pieces green finger chili (siling pangsigang)
- 1 teaspoon sugar
- Pepper
- lemon wedges
Instructions
- Season pork with salt, pepper, and olive oil. Let sit for 10 minutes.
- Grill pork until medium done, about 5 minutes on each side. Wrap pork in aluminum foil and let rest for 10 minutes.
- Sauté onion and bell peppers in olive oil and butter for about 2 minutes. Season with salt and pepper. Set aside.
- Make the chimichurri sauce: Combine all ingredients in a blender and purée until smooth and emulsified.
- Slice pork thinly and arrange on a platter. Top with vegetables and drizzle with chimichurri. Serve with lemon wedges.
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