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 (about 5 oz grilled tenderloin, 2 cups salad, and 2 Tbsp dres) contains 550 calories, 23 g carbohydrate, (4 g fiber), 43 g protein, 32 g fat, (11 g saturated fat), 125 mg cholesterol, and 1050 mg sodium.
  • Calories per Serving: 550
  • Servings: 4
Grilled Cracked Pepper Tenderloin Steaks with Spinach Corn Salad



  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.
Temperature Chart PDF
Chef Tips
See our Citrus Soy Sauce recipe if you prefer to make sauce from scratch.


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