- Salad
- 2 firm plum tomatoes
- 2 small onions
- 1 head iceberg lettuce, rinsed and patted dry
- 2 tsp Crushed Peppercorn & Garlic Rub
- 2 beef tenderloin filets (6 oz/175 g each) or 12 oz (350 g) top sirloin steak, cut 1-in. (2.5- cm thick)
- Dressing
- 1/4 cup (50 mL) 2% plain low-fat Greek yogurt (see Cook’s Tips)
- 1/4 cup (50 mL) light mayonnaise
- 1/4 cup (50 mL) crumbled blue cheese (about 1 oz/30 g)
- 1 tsp (5 mL) Crushed Peppercorn & Garlic Rub
DIRECTIONS
- Lightly brush Double Burner Grill with oil. Heat over medium-high heat 3-5 minutes. Cut tops off tomatoes. Cut tops off of onions, but keep roots intact. Wedge vegetables with Veggie Wedger. Set onions aside.
- Keeping core intact, cut lettuce into 4 wedges; place in half of pan. Place tomatoes in other half of pan. Cook lettuce and tomatoes 2-2½ minutes per side or until grill marks appear (see tips). Remove to cutting board.
- Reduce heat to medium; heat Grill Press in pan 3 minutes. On Flexible Cutting Mat, season beef with 2 tsp (10 mL) rub. Place beef in pan; cover with Grill Press. Cook beef and onions 4-6 minutes per side or until internal temperature of beef reaches 160°F (71°C) for medium doneness and onions are crisp tender.
- Remove beef and onions to clean cutting board. Let beef rest 5 minutes; slice into strips.
- Meanwhile for dressing, process ingredients in Manual Food Processor until slightly chunky. Carefully remove blade and refrigerate, covered, until ready to use.
- To serve, place one lettuce wedge on each plate. Evenly divide tomatoes, onions and beef among plates. Serve with dressing.