- 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.
