Steak with Grilled Vegetables and Pesto Quinoa
Wholesome and delicious, Tenderloin steak is iron-rich plus since it’s super tender, it’s perfectly suited for everyone at the table.
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Servings: 4
Ingredients
Pesto Quinoa:
- 2 Tbsp plain Greek yogurt
- 2 Tbsp prepared pesto
- 2 cups cooked quinoa (made from 3/4 cup uncooked)
Steak and Vegetables:
- 2 cloves garlic, minced
- 2 Tbsp balsamic vinegar
- 1 tsp orange zest
- 2 Tbsp grainy Dijon mustard
- 1 Tbsp maple syrup
- 1/4 cup canola oil
- 16 cherry tomatoes
- 1 red or orange sweet pepper, sliced
- 1 zucchini, sliced on a diagonal
- 1/2 small eggplant, sliced
- 4 beef tenderloin grilling steaks strip loin medallions, about 3/4-inch thick (4 oz/125 g each)
- 3/4 tsp salt, divided
- 3/4 tsp pepper, divided
Instructions
- 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.)
- Steak and Vegetables: In small bowl whisk garlic, vinegar, orange zest and juice, Dijon mustard and maple syrup. Slowly whisk in oil and use 1/3 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.
- 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 1/4 tsp (1 mL) each salt and pepper; tent with foil.
- Meanwhile, season steaks with remaining salt and pepper; brush with the reserved dressing and set aside.
- 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.
Nutrition Facts
Steak with Grilled Vegetables and Pesto Quinoa
Serving Size
1
Amount per Serving
Calories
601
% Daily Value*
Fat
37
g
57
%
Saturated Fat
9
g
56
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
17
g
Cholesterol
92
mg
31
%
Sodium
679
mg
30
%
Potassium
910
mg
26
%
Carbohydrates
36
g
12
%
Fiber
6
g
25
%
Sugar
11
g
12
%
Protein
31
g
62
%
Vitamin A
1450
IU
29
%
Vitamin C
56
mg
68
%
Calcium
97
mg
10
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.