Grilled Tenderloin With Warm Vegetable Salad Recipe

Name: Grilled Tenderloin With Warm Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Prepare grill or broiler.
2
Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.
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.
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.
5
Coarsely chop the vegetables, and place in a bowl. Add pesto; stir gently. Serve with steaks. Garnish with oregano, if desired.
6
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7
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310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Tenderloin With Warm Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Tenderloin With Warm Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions