Simple meals are best for hot days! Summer along with smoke from forest fires arrived here all in one week. We went from braising to barbecuing in a matter of days. Grill baguette or buns to serve alongside this quick and easy meal.
Grilled Tenderloin with Marinated Tomatoes
Start marinating the tomatoes at least an hour before serving, preferably 2 hours prior to the meal.
Use Feta Cheese if you prefer, what you want is a nice tasting softer cheese to top the tomatoes with.
Ingredients
- 12 oz tenderloin 0 CHO
- Salt and pepper 0 CHO
- 2 TBSP Olive Oil 0 CHO
- 1 TBSP Red Wine Vinegar 0 CHO
- 1 TBSP Balsamic Vinegar 9 CHO
- 28 large (260 gr) cherry tomatoes, halved 7 CHO
- ¼ cup (30 gr) red onion, slivered 3 CHO
- 2 oz. (57 gr) Chevre 3.5 CHO
- Parsley to garnish 0 CHO
- *Baguette or buns of your choice CHO in addition to salad
TOTAL CHO 22.5 CHO
- TOTAL WEIGHT 410 GRAMS
- 22.5 CHO DIVIDED BY 410 GRAMS = .054 CHO/GRAM
- 1 CUP = 170 GRAMS (.054 CHO x 170 GRAMS) 9.18 CHO/CUP
- 2 SERVINGS (22.5 CHO DIVIDED BY 2) 11.25 CHO/ SERVING
Instructions
- Slice tomatoes in half, lengthwise and place in a flat pasta style bowl. Add slivered red onion and sprinkle with salt and pepper.
- Whisk oil and vinegars in a small dish and then pour on the tomatoes and red onion. Toss to incorporate and let rest minimum 1 hour. (Toss a couple time gently after the marinade starts).
- 1 hour prior to serving, place the steak on the counter and liberally salt. Pepper the steak after it comes off the grill and just before slicing.
- Grill steak on high heat until cooking as you prefer.
- Toss salad and top with pieces of Chevre Cheese. Sprinkle fresh or dried parsley and serve with steak and grilled buns/baguette.
