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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310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Grilled Tenderloin With Warm Vegetable Salad

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