Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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.


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; protein 29.7g; carbohydrates 11.3g; dietary fiber 8.5g; sugars 2.3g; fat 15.7g; saturated fat 4.3g; cholesterol 75.5mg; vitamin a iu 5926.9IU; vitamin c 22.1mg; folate 385.3mcg; calcium 200.8mg; iron 4.2mg; magnesium 71.5mg; potassium 1303mg; sodium 601.3mg; thiamin 0.3mg.

Reviews (2)

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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: 3 stars
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
Rating: 3 stars
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
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
Rating: 4 stars
Surprisingly really good Complex flavors without the long cooking time. Going to add this to the rotation. Read More