Grilled Beef Tenderloin & Escarole
Over a year ago
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Ingredients
- 1 cup grape tomato
- 2 tbsp olive oil divided
- 2 tbsp finely shredded Parmesan cheese divided
- 1 tbsp balsamic vinegar
- 1tbsp chopped fresh basil
- ¾ tsp salt. divided
- ½ tsp freshly ground pepper divided
- 1 clove garlic minced
- 2 large heads escarole or romaine lettuce
- 4 sirloin or tenderloin steaks
Accompaniment
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Description
Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin.
Method
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1
1. Preheat grill to medium-high.
2. 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.
3. 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.
4. 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.
5. 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
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