Description
Wholesome and delicious, Tenderloin steak is iron-rich plus since it’s super tender, it’s perfectly suited for everyone at the table.
Ingredients
Pesto Quinoa:
2 tbsp plain Greek yogurt
2 tbsp prepared pesto
2 cups cooked quinoa (made from ¾ cup uncooked)
Steak and Vegetables:
2 cloves garlic, minced
2 tbsp balsamic vinegar
1 tsp orange zest
2 tbsp orange juice
2 tbsp grainy Dijon mustard
1 tbsp maple syrup
¼ cup olive oil
16 cherry tomatoes
1 red or orange sweet pepper, sliced 1 zucchini, sliced on a diagonal
½ small eggplant, sliced
4 Beef Tenderloin Grilling Steaks Strip Loin Medallions, about ¾-inch thick (4 oz/125 g each)
¾ tsp EACH salt and pepper, divided
Instructions
1. Creamy Pesto Quinoa: Whisk yogurt with pesto; drizzle over cooked quinoa and toss to coat. Set aside. (Can be served warm, room temperature or chilled.)
2. Steak and Vegetables: In small bowl whisk garlic, vinegar, orange zest and juice, Dijon mustard and maple syrup. Slowly whisk in oil and use ⅓ of a cup of this dressing to toss with the veggies. Arrange vegetables in an even layer in a grill basket. Set aside remaining dressing.
3. Preheat grill to medium-high heat; grease the grates well. Grill veggies in closed barbecue, tossing occasionally, for 8 to 10 minutes or until tender-crisp. Transfer to a platter and season with ¼ tsp each salt and pepper; tent with foil.
4. Meanwhile, season steaks with remaining salt and pepper; brush with the reserved dressing and set aside.
5. Grill steak in closed barbecue, turning at least twice, for 8 to 10 minutes or until an instant read thermometer inserted sideways into the steak reads 145ºF (63ºC) for medium-rare. Transfer to a cutting board and rest for 5 minutes before serving. Serve steaks with quinoa and vegetables.
