Beef tenderloin fillets make this quick summer dish a little special. You can also use 2 (8-ounce) sirloin steaks, grilled for 4 minutes on each side.

Karen Rankin
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

active:
10 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1 fillet, about 1/2 cup potatoes, 1/2 cup squash, and 2 tbsp. cilantro mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium (350°F to 400°F).

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  • Place potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 6 minutes or until almost tender. Coat grill grate with cooking spray. Add potatoes to grill (skewer if necessary); cook 5 minutes or until tender and well marked, turning after 3 minutes.

  • Coat fillets with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fillets to grill; cook 3 to 5 minutes on each side or until desired degree of doneness. Remove fillets from pan; cover, and keep warm.

  • Coat squash with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add squash to grill; cook 3 minutes or until tender and lightly charred.

  • Place remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, cilantro, and garlic in a food processor; pulse until finely chopped. Add oil; process 30 seconds or until smooth. Serve cilantro mixture with potatoes, fillets, and squash.

Nutrition Facts

391 calories; fat 20.2g; saturated fat 4.4g; mono fat 12.6g; poly fat 2.1g; protein 27g; carbohydrates 28g; fiber 4g; cholesterol 68mg; iron 4mg; sodium 555mg; calcium 56mg; sugars 4g.
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