Grilled Filet Mignon with Vegetable Kebabs
You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.
Ingredients
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1 lemon, zested and juiced
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2 tablespoons extra-virgin olive oil
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1 tablespoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon freshly ground pepper
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16 cherry tomatoes
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10 ounces white mushrooms, stemmed
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1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
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1 small red onion, cut into wedges
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1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces
Directions
1.
Preheat grill to high.
2.
Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
3.
Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.
Tips:
Equipment: Eight 10-inch skewers
Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)
Nutrition information
Calories 291, Total Fat 17 g, Saturated Fat 4 g, Monounsaturated Fat 9 g, Cholesterol 70 mg, Sodium 363 mg, Carbohydrate 10 g, Fiber 3 g, Protein 27 g, Potassium 529 mg. Daily Values: Vitamin C 45%, Iron 25%. Exchanges: Vegetable 2,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet
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