Beef Kabob with Basil Chimichurri AND Caprese Pasta

Beef Tenderloin Medallions topped with Basil Chimichurri...and Caprese Pasta Salad

It was the perfect storm.  My friend, Melissa (aka Alosha’s Kitchen), posted a recipe for Caprese Pasta (that I’d been dying to make). Then! I got my new edition of Cuisine at Home, which had beef tenderloin medallion kabobs with a chimichurri (theirs was mint; I changed it to basil).  Have I ever told you how much I love storms?  I really, really love storms!

I thought I’d do this post at leisure…just take my time…amble along…on my day off…after sipping a glass of wine…what was I thinking!?  This.  This could not wait to share.  I’m not even kiddin’ you.  It’s that good. Here’s how good.  Mr. Saucy is complimentary, most nights, about his dinner.  Tonight?  Tonight, he lowered his voice by about 3 octaves and exclaimed, “THIS IS GOOOOOD!

In the part of my brain that constantly thinks about food…oh, who am I kiddin’…that would be all of my brain…this all just came together.  It came together so quickly, and so clearly, that I made a trip into town today to go to the market to get some items I had to have to make it.


This is the Saturday of the Fourth of July weekend.  I had already worked six hours at our shop.  Do you have any idea what the market is like at 3:00 p.m. on the SATURDAY of the Fourth of July weekend?  Yeah…that is how much I wanted to make this tonight.

Now, all that martyrdom I’ve been accumulating for this huge sacrifice?  You can just wipe that slate off clean.  Because I got to eat it.  Actually, I may owe martyrdom a few points (just don’t tell).

First, for Melissa’s Caprese Pasta, you can just link to her blog post, or here’s the deal:

Pasta, Basil, Tomatoes, Olive Oil, Fresh Mozzarella, Salt and Pepper...how simple, right?

Ingredients:

  • Dry pasta
  • Tomatoes
  • Fresh basil leaves
  • Olive oil
  • Kosher or sea salt
  • Fresh ground black pepper
  • Shredded mozzarella

Method:

  • Cook pasta in boiling salted water according to package directions; drain well. Pour into a medium bowl, squirt a bit of olive oil on it, toss and let cool to room temperature.
  • Cut up the tomatoes and chiffonade the basil. Mix together in a large bowl, soak with olive oil, and add salt and pepper, to taste. Let sit for at least 5 minutes, perhaps while the pasta cools off.
  • Pour the cooled pasta into the bowl with the tomato basil mixture. Combine well, taste (try not to eat the whole bowl right then and there), and add more salt and/or pepper, if needed. Add shredded mozzarella and toss.

Tomatoes, chiffonade of basil, olive oil, salt pepper...

Add the cooked pasta and grated mozzarella...that is all, folks...

As I told Melissa, I really thought I’d want to add a titch of acid to this pasta.  Like, I just imagined it being so great with a drizzle of balsamic vinegar, for example.  Lord, help.  That pasta did not need a single thing to make it perfect!  Thank you, Melissa…I’ll be makin’ this often.  Mr. Saucy will be so pleased, too!

Now, the chimichurri.  Cuisine at Home had a mint chimichurri, but I decided, “Saucy, you need to make the chimichurri with basil!  It will just go beautifully with Melissa’s Caprese Pasta!”  And so, I made it with basil!  This just shows that a recipe is yours to change if you wish, or to suit your own tastes, or to compliment something else you are serving.  Make recipes your own.

Beef Kabobs with Basil Chimichurri
 
Basil Chimichurri...According to tradition, Chimichurri is made from finely chopped parsley, minced garlic, vegetable oil or olive oil, white or red vinegar, and red pepper flakes; it's Argentinian in origin. This is a twist on the traditional green sauce. It's a great accompaniment to meats...and I could imagine it tossed with some pasta, too.
Author:
Recipe type: Sauce, Condiment
Ingredients
  • 2 cups fresh basil leaves
  • 1 cup fresh parsley leaves
  • ½ cup extra virgin olive oil
  • 2 cloves garlic
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons lemon zest
  • 2 shallots
  • 1 teaspoon red pepper flakes
  • Salt and fresh ground pepper, to taste
  • Medallions of beef tenderloin, cut about 1 inch thick
Instructions
  1. Place the first nine ingredients into the bowl of a food processor.
  2. Purée.
  3. Add salt and Pepper to taste.
  4. Set aside.
  5. Take a portion of a beef tenderloin, making slices that are about one inch thick, skewer the slices so they lays flat.
  6. Grill on a hot grill for 2-3 minutes on each side.
  7. Slather them with some Chimichurri, rest them for 5 minutes.
  8. Serve with a side of additional Chimichurri.

The assembled ingredients...

Tossed in the food processor....notice that I didn't bother zesting the lemon...I just carefully cut off the peel, with no white, and stuck it in there. The processor will zest it for me.

Zip, done...

Then…all I did was take a portion of a beef tenderloin, trimmed off the silver skin, sliced pieces about one inch thick, skewered it so it laid flat, grilled it on a hot grill for 2 minutes on each side.  I then slathered it with some Chimichurri, rested it for 5 minutes and that was that!

No more words are necessary.

P~

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight.

I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I’m gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading…and commenting! P~

This entry was posted in Condiments, Grilling, Meats, Pasta, Sauces. Bookmark the permalink.

4 Responses to Beef Kabob with Basil Chimichurri AND Caprese Pasta

  1. Melissa says:

    I love all of this SO much. I would not have thought to do chimichurri with basil as a main element. And I love that you didn’t zest the lemon before putting it in. Brilliant.

    My friend Krysta (so odd to me that you are friends with Amy and Rebecca, but not her) really gave me a gift with that pasta. I am thrilled whenever I can pass it on to someone else. I’m tellin’ ya – add well chopped chicken sometime. Pure happy.

    • P~ says:

      What I love? I love that pasta! It is the most wonderful way to turn a Caprese Salad into a meal! I will most definitely try it with chicken! I certainly owe Krysta a debt of gratitude, via you! It is just a lovely thing!

      I was slightly concerned about basil overload, combining these two things. It was not. Had I added balsamic to the Caprese Salad, it may have made the two components too similar. As they were, it was delightful!

      AND…I’m not kidding…I may never make traditional pesto again, rather substitute this basil chimichurri! The acid, the red pepper flakes! They add a new dimension!

      Thanks, so much, Melissa! P~

  2. Melissa says:

    That’s funny because I don’t particularly like traditional pesto – I have a feeling I may like this sauce much better. Far better.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: