This deliciously simple dish from Cooking Light requires only five fresh ingredients and takes 20 minutes to make — it's that easy and fast! Plus, the cilantro chimichurri adds a summery pop to the grilled tenderloin, juicy yellow squash and crispy potatoes.
Technique tip: Partially cooked potatoes cook more quickly and evenly on the grill. Instead of microwaving, you could boil the potatoes whole, cool, slice and refrigerate them for later.
Swap option: You can also try using two 8-ounce steaks instead of the beef tenderloin fillets, grilled for 4 minutes on each side.
Preheat grill to medium heat (350°F to 400°F). Rub the grill grates with olive oil.2.
Place potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in the plastic. Microwave on high power for 6 minutes or until almost tender. Add potatoes to the 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 teaspoon salt and 1/4 teaspoon pepper. Add fillets to grill; cook 3 to 5 minutes on each side or to desired degree of doneness. Remove fillets from grill; cover, and keep warm.4.
Coat squash with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add squash to grill; cook 3 minutes or until tender and lightly charred.5.
Place remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, cilantro and garlic in a food processor; pulse until finely chopped. Add 1/4 cup olive oil and process 30 seconds or until smooth. Serve cilantro mixture with potatoes, fillets and squash.
Find more 5-Ingredient Dinners from Cooking Light here.