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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Cooking Light AUGUST 2001

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

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)

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • 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
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Grilled Tenderloin with Warm Vegetable Salad Recipe

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