Grilled Cracked Pepper Tenderloin Steaks with Spinach Corn Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (6 oz grilled tenderloin, 3 cups salad, 2 Tbsp dres) contains 680 calories, 28 g carbohydrate, (4 g fiber), 51 g protein, 41 g fat, (13 g saturated fat), 150 mg cholesterol, and 1110 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 680
  • Servings: 4

Ingredients

Directions

  1. Preheat grill on HIGH 10 min. Add snow peas to pot of boiling, salted water; blanch 1-2 min or until crisp-tender. Drain; transfer to bowl of ice water. Drain; cut in thin strips. Set aside.
     
  2. Coat cleaned grill grate lightly with vegetable oil.
     
  3. Drizzle corn with basting oil. Reduce heat to MED-HIGH; grill 8-10 min, turning frequently. Remove from grill; set aside.
     
  4. Sprinkle steaks generously with cracked pepper blend, pressing in with heel of hand. Drizzle with basting oil (too much oil will cause flare-ups on the grill).
     
  5. Sear steaks until color changes one-quarter up from bottom, 3-4 min. Turn and sear other side, 3-4 min; brush with basting oil.
     
  6. Turn; brush again with basting oil. Reduce heat to MED; close lid.
     
  7. Cook to 5 degrees below desired internal temp (see chart below), 10-12 min. Check by inserting thermometer halfway into thickest part of steak. Remove from grill; let rest 5 min before serving.
     
  8. Cut kernels from cobs. Gently toss together corn kernels, peas, spinach, and 1/4 cup Citrus Soy Sauce. Serve steaks over Spinach-Corn Salad; drizzle with remaining citrus soy sauce.
Chef Tips
See our Citrus Soy Sauce recipe if you prefer to make sauce from scratch.

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