Grilled Tenderloin with Warm Vegetable Salad

Grilled Tenderloin with Warm Vegetable Salad Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Simply seasoned grilled beef tenderloin steak served with a medley of grilled summer squash and tomatoes makes an ideal dish for summer entertaining.


4 servings (serving size: 1 steak and 1/2 cup vegetable mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 39 %
Fat 10.5 g
Satfat 3.7 g
Monofat 4.3 g
Polyfat 0.6 g
Protein 27.2 g
Carbohydrate 10.4 g
Fiber 4.1 g
Cholesterol 72 mg
Iron 4.4 mg
Sodium 385 mg
Calcium 85 mg


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)


Prepare grill or broiler.

Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.

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.

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.

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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