Health Tips & Tricks

Steak and Veggies with Zesty Chimichurri

INGREDIENTS
1¼ pounds Yukon Gold potatoes, cut into wedges
Nonstick cooking spray
Four 4-ounce beef tenderloin fillets
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
1 pound yellow squash, cut diagonally into 1/4-inch thick slices (about 3 cups)
2 cups loosely packed fresh cilantro leaves
1½ tablespoons chopped garlic
1/4 cup olive oil, plus more

DIRECTIONS
1.Preheat grill to medium heat (350°F to 400°F). Rub the grill grates with olive oil.

2.Place potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in the plastic. Microwave on high power for 6 minutes or until almost tender. Add potatoes to the grill (skewer if necessary); cook 5 minutes or until tender and well marked, turning after 3 minutes.

3.Coat fillets with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fillets to grill; cook 3 to 5 minutes on each side or to desired degree of doneness. Remove fillets from grill; cover, and keep warm.

4.Coat squash with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add squash to grill; cook 3 minutes or until tender and lightly charred.

5.Place remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, cilantro and garlic in a food processor; pulse until finely chopped. Add 1/4 cup olive oil and process 30 seconds or until smooth. Serve cilantro mixture with potatoes, fillets and squash.