Grilled Tenderloin with Warm Vegetable Salad

Yield: 4 servings (serving size: 1 steak and 1/2 cup vegetable mixture)

Ingredients

• 4  (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
• 1/2  teaspoon  salt, divided
• 1/2  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  red wine vinegar
• 2  teaspoons  bottled minced garlic
• Cooking spray
• 1  tablespoon  commercial pesto
• Oregano sprigs (optional)

Preparation

Prepare grill or broiler.

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

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.

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. Place the zucchini and yellow squash on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until tender. Place the tomato and onions on grill rack or broiler pan; cook 2 minutes or just until tender.

Coarsely chop the vegetables, and place in a bowl. Add pesto; stir gently. Serve with steaks. Garnish with oregano, if desired.

Nutritional Information

Calories:

245 (39% from fat)

Fat:

10.5g (sat 3.7g,mono 4.3g,poly 0.6g)

Protein:

27.2g

Carbohydrate:

10.4g

Fiber:

4.1g

Cholesterol:

72mg

Iron:

4.4mg

Sodium:

385mg

Calcium:

85mg