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beef tenderloin freshly cracked pepper kosher salt yellow squash zucchini eggplants tomatoes romaine lettuce heart
Viewed: 102 - Published at: 9 years agoIngredients
- 2 (8-oz.) beef tenderloin fillets
- 1 teaspoon freshly cracked pepper
- 1/2 teaspoon kosher salt
- 2 small yellow squash, cut in half lengthwise
- 2 small zucchini, cut in half lengthwise
- 2 small eggplants, cut in half lengthwise
- 3 plum tomatoes, cut in half lengthwise
- 1 (8-oz.) package romaine lettuce heart leaves
Method
- Preheat grill to 350° to 400° (medium-high) heat. Sprinkle fillets with pepper and salt, and let stand 15 minutes. Toss squash, zucchini, and eggplant with 3 Tbsp. Basil-Garlic Vinaigrette.
- Grill steaks, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Remove steaks, and cover with aluminum foil. Let stand 10 minutes.
- Meanwhile, grill vegetable mixture, covered with grill lid, 5 to 6 minutes on each side or until tender. Add tomato halves during last 6 minutes of grilling time, and grill 3 minutes on each side or until softened and warm.
- Coarsely chop grilled vegetables, and toss together. Cut steak into thin slices. Fan romaine leaves onto a serving platter. Top with grilled vegetables and steak slices; drizzle with desired amount of vinaigrette.
- Note: We tested with Organic Girl Romaine Heart Leaves.
