We spent Father’s Day at my in-laws playing in the pool. Knowing this was the plan I did a quick trip to the grocery store for grillables. I was planning on surf and turf with shrimp and flank steak, but whole beef tenderloin was cheaper per pound so I decided on that instead. I made coarse cubes with all of the trimmings and froze several 4-6 ounce filets. The trimmings I seasoned with olive oil, salt, and pepper. The shrimp went into a separate bowl with juice of 2 limes, a couple cloves of garlic, ~⅓ of a seeded Serrano, and olive oil.
Earlier in the day I made a herbed garlic olive oil; when the oil is hot I added a couple of smashed cloves of garlic and cooked it until golden, then I removed it from the heat and added chopped basil, mint, and chives.