Ingredients
4 beef tenderloin steaks (1-1/2 inches thick and 4 ounces each)3 teaspoons pepper, divided1/2 cup creamy Caesar salad dressing8 to 12 romaine leaves2 medium tomatoes, cut into 1-inch slices1 medium onion, sliced3 tablespoons olive oil2 tablespoons butter, melted1/2 teaspoon salt
Preparation
Rub steaks with 2 teaspoons pepper; place in a shallow dish. Add salad dressing and turn to coat. Refrigerate for 10 minutes.
Meanwhile, brush romaine, tomatoes and onion with oil. Grill tomatoes and onion, uncovered, over medium heat for 4-5 minutes on each side or until onion is crisp-tender. Grill romaine for 30 seconds on each side or until heated through. Wrap vegetables in foil and set aside.
Drain and discard marinade. Grill steaks, covered, over medium heat for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with butter.
Serve with grilled vegetables. Sprinkle with salt and remaining pepper.
