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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
25 mins
Total Time
25 mins
Serves
4

Ingredients

250 ml
parsley
15 ml
oregano
1/4
red onion(s)
2 clove(s)
garlic
2 ml
hot pepper
60 ml
red wine vinegar
45 ml
olive oil
To taste,
salt and pepper
500 ml
broccoli florets
2
pepper(s)
500 ml
snow peas
12
scampi
60 ml
garlic butter
4
top sirloin medallions

Preparation

Step 1
Finely chop the parsley, oregano, onion, garlic, and hot pepper flakes in a food processor. Transfer the mixture to a small bowl. Add the red wine vinegar and oil. Season with salt and pepper to taste and refrigerate.
Step 2
Preheat barbecue to medium-high.
Step 3
Prepare four double foil packets. Add sliced vegetables and 15 mL (1 tbsp.) of chimichirri sauce to each packet. Reserve remaining sauce to serve with medallions.
Step 4
Place foil packets on grill and cook covered for 15 minutes. Set aside.
Step 5
Heat barbecue to medium-high.
Step 6
Brush scampi with garlic butter.
Step 7
Place a double sheet of lightly oiled foil on the one side of barbecue grill and place scampi on top. Grill for about 5 minutes or until opaque.
Step 8
Season top sirloin medallions. Place on the other side of barbecue and cook 4 to 6 minutes per side or until a meat thermometer inserted in the center registers 67°C (153°F) for medium-rare doneness.

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