Grilled Tenderloin with Warm Vegetable Salad

Grilled Tenderloin with Warm Vegetable Salad
Photo by Becky Luigart-Stayner


  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
  • 1 tablespoon commercial pesto
  • Oregano sprigs (optional)
  • 2 tablespoons red wine vinegar
  • 2 small yellow squash, halved lengthwise
  • ½ teaspoon black pepper, divided
  • 2 green onions
  • + 5 more ingredients
    • ½ teaspoon salt, divided
    • 2 small zucchini, halved lengthwise
    • 2 teaspoons bottled minced garlic
    • Cooking spray
    • 2 plum tomatoes, halved lengthwise

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...

View full recipe at My Recipes


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