Grilled Tenderloin and Fresh Mozzarella Flatbread

Main Ingredient: Tenderloin
Servings: 4



1 pound Angus Beef Tenderloin Steaks, cut 1 inch thick
1-½ teaspoons lemon pepper
2 cups packed fresh baby spinach
¼ pound fresh mozzarella cheese, cut into ½ inch pieces (¾ cup)
2 tablespoons chopped fresh basil
1-½ teaspoons balsamic vinegar
4 naan breads (Indian flatbread) or pita breads


1. Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

2. Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.

3. Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.

4. Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.