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
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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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