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Grilled Beef tenderloin and Escarole Recipe

   
 

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     Grilled Beef tenderloin and Escarole

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 min

Ingredients
1 cup grape tomatoes
2 tablespoons finely shredded parmesan cheese
2 tablespoons evoo
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
3/4 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced
2 large heads escarole or romaine lettuce, outermost leaves removed
 
1 lb beef tenderloin or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inch thick

Instructions
Preheat grill to medium-high. Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl. Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium. Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.
Serving Suggestions
1 serving= 302 calories


Originally Submitted
1/28/2015





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