Grilled Tenderloin with Warm Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Simply seasoned grilled beef tenderloin steak served with a medley of grilled summer squash and tomatoes makes an ideal dish for summer entertaining. Ingredients:
4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick) |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
2 small zucchini, halved lengthwise |
2 small yellow squash, halved lengthwise |
2 plum tomatoes, halved lengthwise |
2 green onions |
2 tablespoons red wine vinegar |
2 teaspoons bottled minced garlic |
cooking spray |
1 tablespoon commercial pesto |
oregano sprigs (optional) |
Directions:
1. Prepare grill or broiler.
2. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, zucchini, and next 5 ingredients (zucchini through garlic) in a large zip-top plastic bag. Seal and shake to coat.
4. Place the tenderloin steaks on grill rack or broiler pan coated with cooking spray; cook for 4 minutes on each side or until desired degree of doneness. Place the zucchini and yellow squash on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until tender. Place the tomato and onions on grill rack or broiler pan; cook 2 minutes or just until tender.
5. Coarsely chop the vegetables, and place in a bowl. Add pesto; stir gently. Serve with steaks. Garnish with oregano, if desired.
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