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Grilled Strips with Chimichurri

Grilled Ensemble Strips make a simple and delicious quick meal. Fresh herbs and spices are mixed perfectly for a delicious chimichurri sauce you'll want to put on everything.

Photo plate of Grilled Chicken with Chimichurri.

Cooking Instructions:

  1. Heat an outdoor grill (or an indoor grill plate over medium heat) and oil the grates
  2. Grill Ensemble Strips on each side until they take on good grill marks and are warm all the way through; set aside
  3. Add the parsley, basil, oregano, olive oil, chili pepper and vinegar to the bowl of a food processor; process until combined and smooth to your liking
  4. Transfer the sauce to a bowl and stir in the minced garlic and red pepper flakes; season to taste with salt and more vinegar, if needed
  5. Place 3 grilled Strips on a plate and top generously with chimichurri


  • 18 ea Ensemble Strips
  • 1 bunch  flat leaf parsley, leaves only
  • 1 cup  basil leaves
  • 2 Tbsp fresh oregano
  • 2 tbsp red wine vinegar
  • ½ cup olive oil
  • 4 ea garlic cloves, minced fine
  • 1 Tbsp red pepper flakes
  • 1 Tbsp salt
  • ½ tsp sugar
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