You may also like
Categories:Viewed: 75 - Published at: 4 years ago
Ingredients
- 4 beef tenderloin steaks (1-1/2 inches thick and 4 ounces each)
- 3 teaspoons pepper, divided
- 1/2 cup creamy Caesar salad dressing
- 8 to 12 romaine leaves
- 2 medium tomatoes, cut into 1-inch slices
- 1 medium onion, sliced
- 3 tablespoons olive oil
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
Method
- Rub steaks with 2 teaspoons pepper; place in a shallow dish. Add salad dressing and turn to coat. Refrigerate for 10 minutes.
- Meanwhile, brush romaine, tomatoes and onion with oil. Grill tomatoes and onion, uncovered, over medium heat for 4-5 minutes on each side or until onion is crisp-tender. Grill romaine for 30 seconds on each side or until heated through. Wrap vegetables in foil and set aside.
- Drain and discard marinade. Grill steaks, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with butter.
- Serve with grilled vegetables. Sprinkle with salt and remaining pepper.
