Grilled Tenderloin Steaks with Summer Salad | Recipe

Nutritional Content of Beef Tenderloin, based on 3.5 oz cooked serving. 3 check marks shows this cut of beef is an excellent source of the specific nutrient.
Nutritional Content of Beef Tenderloin, based on 3.5 oz cooked serving. 3 check marks shows this cut of beef is an excellent source of the specific nutrient.

1/4 tsp salt
2 cloves garlic, minced
2 teaspoons cumin seeds
4 beef tenderloin steaks, cut 1 inch thick

Your favorite summer salad

It’s a hot day in the middle of summer, you have a few friends coming over and you need to fire up the grill for a quick meal. What better way to have a light, fulfilling meal, than with a few hearty steaks.

If needed, thaw steaks ahead of time in refrigerator or set package in cool water. Each serving of steak is about 4 oz, uncooked, or about 3 oz when cooked and is approximately the size of a deck of cards.

On each steak, press garlic and cumin seeds evenly. Place steaks on grill over medium heat (or ash-covered coals). Grill, uncovered, 13 to 15 minutes for medium-rare to medium doneness, turning occassionally. Season with salt as desired.

If the weather’s not quite right for grilling, broil the steaks. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium-rare to medium doneness, turning once.

Include your favorite summer salad. Mine would have to start with some small spinach, freshly diced peppers, a little cheese crumbled on top with some dressing and freshly ground pepper.

Last step, Enjoy!

Total preparation and cooking time: 1 hour. Makes 4 servings.

Recipe based on The Healthy Beef Cookbook by National Cattlemen’s Beef Association and American Dietetic Association.

2 Comments

  1. First of all, the weather is very seldom not quite right for grilling! In my house, we’ve been known to grill in the dead of winter, parka-clad! Secondly, where could I get my hands on a copy of the Healthy Beef Cookbook?

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