Thought the steak might taste a little bland so I sprinkled mine with steak seasoning. Made the warm vegetable salad according to the recipe and thought it was delicious!
Grilled Tenderloin with Warm Vegetable Salad
Simply seasoned grilled beef tenderloin steak served with a medley of grilled summer squash and tomatoes makes an ideal dish for summer entertaining.
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- Calories: 245
- Calories from fat: 39%
- Fat: 10.5g
- Saturated fat: 3.7g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 0.6g
- Protein: 27.2g
- Carbohydrate: 10.4g
- Fiber: 4.1g
- Cholesterol: 72mg
- Iron: 4.4mg
- Sodium: 385mg
- Calcium: 85mg
- 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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