Categories: Meals

Ingredients

• 1 1/4 lb. Yukon Gold potatoes, cut into wedges
• Cooking spray
• 4 beef tenderloin fillets
• 1 tsp. kosher salt, divided
• 1 tsp. black pepper, divided
• 1 lb. yellow squash, cut diagonally into slices
• 2 cups fresh cilantro leaves
• 1 1/2 tbsp. chopped garlic
• 1/4 cup olive oil

Directions

1. Preheat grill to medium.

2. Place potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 6 minutes or until almost tender. Coat grill grate with cooking spray. Add potatoes to grill (skewer if necessary); cook 5 minutes or until tender and well marked, turning after 3 minutes.

3. Coat fillets with cooking spray; sprinkle evenly with 1/4 tsp salt and 1/4 tsp pepper. Add fillets to grill; cook 3-5 minutes on each side or until desired doneness. Remove fillets from pan; cover, and keep warm.

4. Coat squash with cooking spray; sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Add squash to grill; cook 3 minutes or until tender and lightly charred.

5. Place remaining 1/2 tsp. salt, remaining 1/2 tsp. pepper, cilantro, and garlic in a food processor; pulse until finely chopped. Add oil; process 30 seconds or until smooth. Serve cilantro mixture with potatoes, fillets and squash.

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