Chimichurri Filet with Mango Avocado Salad & Brussel Sprouts

Tonight I was going to make frozen Udi's pizza with some salad. Will, thank God, had other plans. I LOVE when Will shops and cooks. He comes home with things I overlook a million times at the grocery store. For example, the Gaucho Ranch Gluten Free Chimichurri sauce he came home with tonight. He also came home with Filet Mignon and gummy worms, two other things I never buy.

So, although he cooked it, I will blog about it.

Chimichurri Filet:
He butterflied the steaks, rubbed them with Chimichurri, and then grilled them. After they were done he topped them with Chimichurri again.

Mango Avocado Salad:
Mixed Greens
Diced Mangos
Diced Avocado
Shaved Romano
1 Squeezed Lemon
Drizzled Olive Oil

Brussel Sprouts:
Drizzle Olive Oil and Kosher Salt on Brussel Sprouts and cook at 400 until crispy (about 45 minutes).

Who knew, pizza and a movie night turned out to be gourmet. Thanks Will. xo