Grilled Tenderloin with Warm Vegetable Salad

It’s Summer and that means it is time to fire up the grill!  Here is a simple recipe for a delicious dish that makes for a great weekend dinner.

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

**Recipe courtesy of CookingLight.com