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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