Grilled Tenderloin with Warm Vegetable Salad

Name: Grilled Tenderloin with Warm Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams beef tenderloin steaks, trimmed (about 1 inch thick); 1 teaspoons black pepper, divided; 2 teaspoons bottled minced garlic; 2 green onions; 1 Tbsp commercial pesto; 2 plum tomatoes, halved lengthwise; 2 Tbsps red wine vinegar; 1 teaspoons salt, divided; 2 smalls yellow squash, halved lengthwise; 2 smalls zucchini, halved lengthwise

You can never have too many main course recipes, so give Grilled Tenderloin with Warm Vegetable Salad a try. This recipe makes 4 servings with 228 calories, 28g of protein, and 9g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of salt, green onions, bottled garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

Prepare grill or broiler.

Equipment you will use

Broiler

Grill

Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Ingredients you will need

Pepper

Steak

Salt

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.

Ingredients you will need

Zucchini

Garlic

Pepper

Shake

Salt

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Tenderloin Steak