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Region: TR
Friday 25 July 2025 15:43:17 GMT
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muhammed.ztrk52
Muhammed Öztürk :
Ordu çok güzelde biri var orda bana hem orduyu hemde hayatı zehir eden
2025-07-25 18:43:21
1
asmina.cvk1
asmina :
ilk🥰🥰🥰
2025-07-25 15:48:55
0
useruser19976386
melek :
kaydetmeyı keşke açsan
2025-07-29 23:26:05
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rzaews_
rzaews⚡ :
🥰
2025-07-25 16:38:19
0
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Gaige Herrera makes history in NHRA Pro Stock Motorcycle #motorcycles #motorcycle #bikes #racing #racer
Gaige Herrera makes history in NHRA Pro Stock Motorcycle #motorcycles #motorcycle #bikes #racing #racer


Omg😂😂😅😅🤣🤣#happywatchfunnycartoon #tomandjerry #kids #foryou #fyp #anime #viral #cartoon #usa #tiktok
Omg😂😂😅😅🤣🤣#happywatchfunnycartoon #tomandjerry #kids #foryou #fyp #anime #viral #cartoon #usa #tiktok
SASS. I’ve never seen another bird do this #birdsoftiktok #bird #greencheekconure #fyp
SASS. I’ve never seen another bird do this #birdsoftiktok #bird #greencheekconure #fyp
#mihogar #bendiciones #agradecida
#mihogar #bendiciones #agradecida
Tenderloin, Chimichurri (adjacent) & Potato Stacks…need I say more? I don’t think so but I will...I saw an image of this specific dish from one of Francis Mallmann’s restaurants years ago and it has lived rent free in my head and when I got my @Weber Grills Slate Griddle, I simply HAD to recreate it. It is simple but full of flavor and texture and super easy. Now…a bit more on the chimichurri, I’m calling it adjacent because it is definitely not traditional. I took many liberties with it but the end result was fab.  Ingredients: 2 lb tenderloin or meat of choice (I am using 4-8 oz filets) 16 small yukon gold potatoes 1 small bunch of parsley ⅓ cup cilantro 1-2 fresno chiles ½ small grated garlic clove (adjust for taste) 3 scallions (white and green part) 2 tbsp red wine vinegar ¼ cup olive oil + more for topping ⅓ cup grated parm Salt and pepper to taste Directions: 1. Slice your filets into 3 each. 2. Gently pound them to thin them out a bit and get the same thickness. 3. Place over a wire rack and salt generously on both sides. Refrigerate an hour, but bring out 30 min before cooking. 4. Boil the potatoes in salted water until easily pierced with a knife. Strain and let them sit on the strainer for 20-30 min. 5. Remove the leaves from the parsley and cilantro bunch. Give it a rough chop. Same with the fresno and scallions. 6. Add to a food processor with the vinegar, garlic and olive oil. Pulse a few times, adjust for salt and pepper. Optional to add a SMIDGE of cumin. 7. Add to a bowl, top with parm and enough olive oil to get the desired consistency. 8. Gently smash your potatoes with the bottom of a measuring cup. Add olive oil on both sides, as well as a bit of salt. 9. Preheat your griddle on medium for 5 min.  10. Add some oil to one side of your griddle & add the potatoes. Gently press them with a spatula. Cook until crispy on both sides. About 10 min. 11. On the other side,  increase heat to high. Add a bit of oil and add your steaks. Give them a quick hard sear on each side for medium rare, about 1-2 min per side MAX. 12. Stack steak, potatoes, chimichurri, steak, potatoes, chimichurri and steak. Top with more sauce. #webergrills #weberslate  
Tenderloin, Chimichurri (adjacent) & Potato Stacks…need I say more? I don’t think so but I will...I saw an image of this specific dish from one of Francis Mallmann’s restaurants years ago and it has lived rent free in my head and when I got my @Weber Grills Slate Griddle, I simply HAD to recreate it. It is simple but full of flavor and texture and super easy. Now…a bit more on the chimichurri, I’m calling it adjacent because it is definitely not traditional. I took many liberties with it but the end result was fab.  Ingredients: 2 lb tenderloin or meat of choice (I am using 4-8 oz filets) 16 small yukon gold potatoes 1 small bunch of parsley ⅓ cup cilantro 1-2 fresno chiles ½ small grated garlic clove (adjust for taste) 3 scallions (white and green part) 2 tbsp red wine vinegar ¼ cup olive oil + more for topping ⅓ cup grated parm Salt and pepper to taste Directions: 1. Slice your filets into 3 each. 2. Gently pound them to thin them out a bit and get the same thickness. 3. Place over a wire rack and salt generously on both sides. Refrigerate an hour, but bring out 30 min before cooking. 4. Boil the potatoes in salted water until easily pierced with a knife. Strain and let them sit on the strainer for 20-30 min. 5. Remove the leaves from the parsley and cilantro bunch. Give it a rough chop. Same with the fresno and scallions. 6. Add to a food processor with the vinegar, garlic and olive oil. Pulse a few times, adjust for salt and pepper. Optional to add a SMIDGE of cumin. 7. Add to a bowl, top with parm and enough olive oil to get the desired consistency. 8. Gently smash your potatoes with the bottom of a measuring cup. Add olive oil on both sides, as well as a bit of salt. 9. Preheat your griddle on medium for 5 min.  10. Add some oil to one side of your griddle & add the potatoes. Gently press them with a spatula. Cook until crispy on both sides. About 10 min. 11. On the other side,  increase heat to high. Add a bit of oil and add your steaks. Give them a quick hard sear on each side for medium rare, about 1-2 min per side MAX. 12. Stack steak, potatoes, chimichurri, steak, potatoes, chimichurri and steak. Top with more sauce. #webergrills #weberslate  

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