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–+ servings

Chimichurri Steak Mini Meatloafs with Grilled Asparagus

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Rett Main Course
Kategori Argentinian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground beef
  • ¾ cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh cilantro
  • 3 garlic cloves, minced
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • ¾ teaspoon salt, divided
  • 1 pound asparagus, trimmed
  • 1 tablespoon olive oil

fremgangsmåte
 

  • Heat the oven to 375°F and line a baking sheet with parchment paper. In a small bowl, stir together the parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, and ½ teaspoon salt to make the chimichurri.
  • Place the ground beef in a mixing bowl. Add ⅓ cup of the chimichurri and mix gently with your hands until just combined. Divide the mixture into eight equal portions and shape each into a small loaf. Place the loaves on the prepared baking sheet.
  • Bake the meatloafs for 20 to 22 minutes until they reach an internal temperature of 160°F. While they bake, toss the asparagus with the remaining 1 tablespoon olive oil and ¼ teaspoon salt.
  • Heat a grill pan over medium-high heat. Cook the asparagus for 6 to 8 minutes, turning occasionally, until it is tender and lightly charred in spots.
  • Spoon the remaining chimichurri over the baked meatloafs and serve with the grilled asparagus on the side.

merknader

Make the chimichurri up to a day ahead and store it in the fridge so the flavors meld. If the asparagus spears are very thick, slice them in half lengthwise before grilling so they cook evenly with the meatloafs. Leftovers reheat well in a 350°F oven for 8 minutes.
Course: Main Course
Cuisine: Argentinian
Equipment: Mixing Bowl, Baking Sheet, Grill Pan