Grilled Filet with Avocado Chimichurri & Tomato Salad
Grilled Filet with Avocado Chimichurri & Tomato Salad. Grilling season is almost completely back so we’re taking advantage of the beautiful 70 degree weather. It’s only Tuesday but this weather is making today super exciting & we’ve got this summery presentation of perfectly grilled steak. Topped with spicy, tangy avocado chimichurri and a fresh tomato basil salad. Then dipped in a creamy chive and horseradish sauce. Ok guys so many good flavors going on here...a simple recipe made super summery, vibrant, and fun !!
So this is an exciting recipe for us to share because to be honest we haven’t shared a steak recipe in forever. But when it’s warm outside, steak is the perfect thing to throw on the grill. Then surround it with some summery toppings and serve it alongside plenty of dipping sauces…you guys know I love my sauces.
Chimichurri is one of our go-to steak toppings. It’s easy, it’s simple, and it’s delicious. We like to make ours with an avocado and parsley base, add tons of red pepper flakes, and give it a little tang with some fresh squeezed lime juice. And today we wanted to add a little extra flavor, so we also made a chive and horseradish sauce. Try one, try them both, try them both together. Either way, the sauces are where it is at.
Finally that simple but delicious tomato basil salad. It’s the simplest of ingredients and it’s perfect with both the steak and all those sauces. Just another summery dish bursting with flavor and color and it just makes me so happy and excited for summer !!
Ingredients
4 (10 ounce) filet mignon steaks
4 tablespoons olive oil; divided
William Sonoma steakhouse seasoning
12 ounces cherry tomatoes; halved
1/3 cup fresh basil leaves; sliced
salt and fresh cracked black pepper
For the Avocado Chimichurri
1/3 cup olive oil
1 cup fresh parsley
juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado; diced
For the Horseradish Cream Sauce
3/4 cup sour cream
2 tablespoons horseradish
1/4 teaspoon kosher salt
3 - 4 dashes Worcestershire
generous sprinkling white pepper
2 tablespoons fresh chives; chopped
Directions
Rub the filets with 2 tablespoons of olive oil. A few minutes before grilling, sprinkle generously with steakhouse seasoning. Cook 5 minutes per side on a 450 degree preheated gas grill. Remove, let sit for 5 minutes, and slice.
Make the Tomato Basil Salad. Mix the tomatoes with the remaining 2 tablespoons of olive oil, basil, salt, and pepper.
Make the Avocado Chimichurri. Add all ingredients to the bowl of a food processor and pulse until coarsely chopped. Taste and adjust seasonings. Set aside.
Make the Horseradish Cream Sauce. Mix the sour cream, horseradish, salt, Worcestershire, white pepper, and chives in a small bowl and set aside.
Serve filets topped with Tomato Basil Salad and alongside sauces.
