Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette. Source: EatingWell Magazine, July/August 2008

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Ingredients

Directions

  • Preheat grill to medium-high.

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  • Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.

  • Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.

  • Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.

  • Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.

Tips

Tip: To oil the grill rack: oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

Nutrition Facts

303 calories; 15.7 g total fat; 76 mg cholesterol; 601 mg sodium. 11.3 g carbohydrates; 29.7 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/30/2015
Surprisingly really good Complex flavors without the long cooking time. Going to add this to the rotation. Read More
Rating: 3 stars
10/30/2011
Very weird! The grilling (even though it was lightly grilled) of the escarole made it too soggy for my liking. Read More
Rating: 3 stars
10/29/2011
This has become a regular at our house. We love it! It's all cooked on the grill so if it's a hot evening you won't heat up the kitchen. Wonderful! Read More
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Rating: 3 stars
10/29/2011
Perhaps the staff at Eating Well could do a little better job of editing recipes in order to categorize them correctly. Your serving suggestion is bread! DUH! not usually gluten free! Read More