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.
Course
Entertaining, Main Course
Cuisine
Mediterranean, North American
Keyword
Balsamic Vinegar, Beef Tenderloin, Cherry Tomatoes, Chevre, Grape Tomatoes, Red Onions, Red Wine Vinegar
Ingredients
12oztenderloin 0 CHO
Salt and pepper 0 CHO
2TBSPOlive Oil 0 CHO
1TBSPRed Wine Vinegar 0 CHO
1TBSPBalsamic Vinegar 9 CHO
28large(260 gr) cherry tomatoes, halved 7 CHO
ΒΌcup(30 gr) red onion, slivered 3 CHO
2oz.(57 gr) Chevre 3.5 CHO
Parsley to garnish 0 CHO
*Baguette or buns of your choiceCHO in addition to salad
TOTAL CHO 22.5 CHO
TOTAL WEIGHT 410 GRAMS
22.5CHO DIVIDED BY 410 GRAMS = .054 CHO/GRAM
1CUP= 170 GRAMS(.054 CHO x 170 GRAMS) 9.18 CHO/CUP
2SERVINGS(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.