Grilled Beef Tenderloin Salad Recipe
Ingredients
| 1 1/4 pounds beef tenderloin, halved lengthwise | ||
| Ground black pepper | 1 To taste (Salad) | |
| 10 ounces portobello mushroom caps | ||
| 3 1/2 ounces shiitake mushrooms, stems removed | ||
| Snow peas | 5 Ounce (Salad) | |
| Water | 2 Tablespoon (Salad) | |
| Orange | 1 (Dressing) | |
| Sodium chicken broth | 1/4 Cup (16 tbs) (Dressing) | |
| 2 tablespoons reduced-sodium soy sauce | ||
| Scallions | 2 Tablespoon, chopped (Dressing) | |
| Grated ginger | 1 Teaspoon (Dressing) | |
| Garlic | 1/2 Teaspoon, minced (Dressing) | |
| 4 cups mixed baby lettuce | ||
| Salt | To Taste | |
Directions
To make the salad: Coat a grill rack with no-stick spray.
Preheat the grill.
Coat the beef with no-stick spray and season with the salt and pepper.
Grill, covered, 4" from the heat for 7 to 10 minutes per side, or until an instant-read thermometer registers 130°F for medium-rare.
Transfer to a cutting board and let stand for 5 minutes.
Thinly slice on a diagonal.
Grill the portobello mushrooms for 2 to 3 minutes per side, or until soft.
Grill the shiitake mushrooms for 1 minute per side, or until soft.
Transfer to a cutting board and thinly slice the mushrooms.
Place the snow peas and water in a microwave-safe dish.
Cover with vented plastic wrap and microwave on high power for a total of 3 to 4 minutes, or until crisp-tender; stop and stir after 2 minutes.
Plunge the peas into cold water, drain, and pat dry.
To make the dressing: Grate 1/2 teaspoon rind from the orange into a large bowl.
Cut the orange in half and squeeze 3 tablespoons juice into the bowl.
Whisk in the broth, soy sauce, scallions, ginger, and garlic.
Add the lettuce and snow peas.
Toss to combine.
Preheat the grill.
Coat the beef with no-stick spray and season with the salt and pepper.
Grill, covered, 4" from the heat for 7 to 10 minutes per side, or until an instant-read thermometer registers 130°F for medium-rare.
Transfer to a cutting board and let stand for 5 minutes.
Thinly slice on a diagonal.
Grill the portobello mushrooms for 2 to 3 minutes per side, or until soft.
Grill the shiitake mushrooms for 1 minute per side, or until soft.
Transfer to a cutting board and thinly slice the mushrooms.
Place the snow peas and water in a microwave-safe dish.
Cover with vented plastic wrap and microwave on high power for a total of 3 to 4 minutes, or until crisp-tender; stop and stir after 2 minutes.
Plunge the peas into cold water, drain, and pat dry.
To make the dressing: Grate 1/2 teaspoon rind from the orange into a large bowl.
Cut the orange in half and squeeze 3 tablespoons juice into the bowl.
Whisk in the broth, soy sauce, scallions, ginger, and garlic.
Add the lettuce and snow peas.
Toss to combine.
Chef
