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Spicy Grilled Tenderloin and Grilled Vegetables


4 SERVINGS

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INGREDIENTS


Beef tenderloin steak (trimmed of fat)

  • 4 (4 oz.)

Salt

  • ½ tsp., divided

Black pepper

  • ½ tsp., divided

Zucchini (small)

  • 2 zucchini, halved lengthwise

Yellow squash (small)

  • 2 squash, halved lengthwise

Plum tomatoes

  • 2, halved lengthwise

Green onions

  • 2 onions

Balsamic vinegar

  • 2 tbsp.

Garlic

  • 2 tsp., bottled, minced

Olive oil

  • 2 tbsp., extra-virgin

Cooking spray

PREPARATION


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.

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