Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 1 steak and 1/2 cup vegetable mixture)

Simply seasoned grilled beef tenderloin steak served with a medley of grilled summer squash and tomatoes makes an ideal dish for summer entertaining.

How to Make It

Step 1

Prepare grill or broiler.

Step 2

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

Step 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.

Step 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.

Step 5

Coarsely chop the vegetables, and place in a bowl. Add pesto; stir gently. Serve with steaks. Garnish with oregano, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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