Spicy Grilled Tenderloin with Grilled Vegetables

By BFL Team

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  • 4 (4 ounce) beef tenderloin steaks, trimmed of fat
  • ½ teaspoon salt, divided
  • ½ 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 balsamic vinegar
  • 2 teaspoons bottled, minced garlic
  • 2 tablespoons extra-virgin olive oil
  • Cooking spray


Preheat grill or broiler. Sprinkle steaks with ¼ teaspoon salt and ¼ teaspoon pepper. Combine ¼ teaspoon salt, ¼ teaspoon pepper, zucchini, yellow squash, tomatoes, green onions, balsamic vinegar, garlic and olive oil in a zip-top plastic bag. Seal and shake to coat. 

Coat grill rack or broiler pan with cooking spray and add steaks. Cook 4 minutes each side or until cooked to your liking. Remove zucchini and yellow squash from bag and add to broiler pan or grill rack coated with cooking spray. Cook 3 minutes on each side or until tender. Add the tomatoes and onions on the grill rack or broiler pan and cook 2 minutes or until tender. Coarsely chop the vegetables, and place in a bowl. Add more salt and pepper to taste and stir gently. Serve with steaks. Serves 4.


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