Grilled Steak with Cucumber-Cilantro Salsa
Beef tenderloin is considered the Cadillac of beef choices because it sits right beneath the ribs on the cow, a part of the animal that moves very little, making the cut very tender. It also has very little fat marbling, making it an excellent choice for people who love the flavor of steak but are limiting the amount of fat in their diet.
Makes
Serving size
Ingredients
Salsa:
1 cup English cucumber, chopped
¼ cup red bell pepper, boiled and diced
1 scallion, both green and white parts, chopped
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Steak:
4 (3-ounce) beef tenderloin steaks
Olive oil
Freshly ground black pepper, to taste
Instructions
- To make the salsa, combine the cucumber, bell pepper, scallion, cilantro, and lime juice in a medium bowl; set aside.
- Preheat a barbecue to medium-high.
- Take the steaks out of the refrigerator and let them come to room temperature.
- Rub the steaks all over with olive oil and season with pepper.
- Grill the steaks for about 5 minutes per side for medium-rare, or until desired doneness.
- If you do not have a barbecue, broil the steaks in the oven for 6 minutes per side for medium-rare.
- Let the steaks rest for 10 minutes.
- Serve the steaks topped with the salsa.
Cooking Tip
For a consistent diameter and size, try to purchase the center cut of the tenderloin rather than the butt (thick end) or tail (thin end) portions.
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