Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with: Grilled baguette.
| Prep Time: | 30 minutes |
| Ready in: | 30 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 cup grape tomatoes | |
| 2 tablespoons extra-virgin olive oil , divided | |
| 2 tablespoons finely shredded Parmesan cheese , divided | |
| 1 tablespoon balsamic vinegar | |
| 1 tablespoon chopped fresh basil | |
| 3/4 teaspoon salt , divided | |
| 1/2 teaspoon freshly ground pepper , divided | |
| 1 clove garlic , minced | |
| 2 large heads escarole or romaine lettuce, outermost leaves removed | |
| 1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick | |
Recipe Directions
- 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. Transfer to a small bowl; 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.
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Health Advantages: low calorie, low carb, high fiber, high potassium, high calcium, healthy weight, gluten free diet.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 302 cal | Carbohydrate Servings: | 0 | |||||
| Carbohydrates: | 11 g | Dietary Fiber: | 8 g | Cholesterol: | 78 mg | |||
| Fat: | 16 g | Sodium: | 601 mg | Saturated Fat: | 4 g | |||
| Protein: | 30 g | Potassium: | 1299 mg | Monounsaturated Fat: | 9 g | |||
| Nutrition Bonus: | Vitamin A (120% daily value), Folate (96% dv), Vitamin C (35% dv), Iron (25% dv), Calcium (20% dv). | |||||||
| Exchanges: | 1 1/2 vegetable, 3 lean meat, 1 fat | |||||||
