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© Meredith Corporation. All rights reserved. Used with permission.
For chimichurri sauce, in a food processor or blender combine the parsley, oregano, shallot, vinegar, lime juice, 1 tablespoon olive oil, garlic and crushed red pepper. Cover and blend or process until finely chopped, scraping sides as necessary; set aside.
Cut tenderloin into four equal pieces. Place each piece between two pieces of plastic wrap. Using the flat side of a meat mallet, pound the tenderloin lightly to about 1/4 inch thick. Remove plastic wrap. Sprinkle evenly with the salt and pepper.
In a very large nonstick skillet heat the 2 teaspoons olive oil over medium-high heat. Reduce heat to medium. Cook tenderloin in hot oil for 5 to 7 minutes or until just pink inside. Remove from heat.
To assemble sandwiches, place a lettuce leaf on each of 4 slices of toast. Top each with a tenderloin piece, a scant 3 tablespoons Chimichurri Sauce, a tomato slice, and another toast slice. Serve immediately.