Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pound(s) favorite grilling steak, I used steak tips
  • 1 cup(s) fresh parsley
  • 3/4 cup(s) olive oil
  • 1/4 cup(s) balsamic vinegar
  • 4 clove(s) garlic
  • 1 teaspoon(s) onion powder
  • 1 teaspoon(s) marjoram
  • 1 teaspoon(s) thyme
  • - salt and pepper to taste
  • 1 package(s) sliced portabella mushrooms
  • 1 bunch(es) fresh asparagus

Instruction

  • In food processor, add parsley, 1/2 cup of the olive oil balsamic, garlic, onion powder, marjoram, thyme, and salt and pepper. Grind and blend well. Reserve small amount in dish for drizzling on steaks at table.
  • In a dish or Ziploc bags, place steaks and rest of chimichurri sauce to marinade for at least 20 min on counter top.
  • Trim asparagus and place in a small tin cake pan drizzle with olive oil salt and pepper to taste. Do the same in a separate pan with mushrooms.
  • Preheat grill medium heat and place asparagus and mushroom tins on one side grill steaks to your liking on the other side of grill. I like mine medium. While letting steaks rest for 10 min., continue to cook asparagus and mushrooms. (They will take approx 20 to 25 min total.) Turn in pan midway cooking.