Grilled Beef Tenderloin with Quick Chimichurri Sauce
This post is sponsored by Laura’s Lean Beef, thank you so much for supporting the brands that I love!
Ingredients
- 1 ¼ pounds mahi mahi, red snapper or similar white fish cut into squares the size of bun
- 4 teaspoons chili powder, divided
- 1 tablespoon olive oil
- ½ pineapple, cut into squares or circles the size of each bun
- 1 tablespoon brown sugar
- 8 potato slider buns or your favorite slider buns
- 1 cup chopped Brussels sprouts
- 2 ears corn
- 4 teaspoons lime juice
- ½ teaspoon sirracha
- ¼ teaspoon salt
- 4 ounces sour cream
- 1 small garlic clove
- ¼ teaspoon salt
- 1 teaspoon lime juice
Directions
- Season fish with salt and pepper. Sprinkle with 2 ½ teaspoons of chili powder.
- Sprinkle pineapple with remaining chili powder and brown sugar.
- Heat a grill pan to a medium-high heat. Grill pineapple slices just until there are char marks on each side. Set aside.
- Grill corn until slightly charred. Cut off the cob and set aside.
- Mix all ingredients for the slaw together. Season with salt and pepper and set aside.
- In a small bowl, whisk all the ingredients for the sour cream together.
- Heat a non-stick skillet to a medium-high heat. Cook fish until golden brown on both sides and cooked through.
- Place pineapple on slide buns, top with fish, followed by a dollop of sour cream and some of the slaw.