Grilled Steak &tomatoes W/creamy Tofu Ranch Dressing Recipe
Ingredients
- 4 ounces firm tofu, drained
- 2 tablespoons chopped fresh chives, divided
- 1½ tablespoons water
- 2 teaspoons fresh lemon juice
- ¾ teaspoon kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- 1 garlic clove
- 4½ tablespoons olive oil, divided
- 4 (4-ounce) beef tenderloin steaks
- Cooking spray
- 3 large heirloom tomatoes, cored and cut crosswise into 1-inch-thick slices
- 1 tablespoon sherry vinegar or white wine vinegar
- 1 tablespoon lower-sodium soy sauce
- ½ teaspoon sugar
- 1 medium shallot, thinly sliced
- ¼ cup fresh whole-wheat breadcrumbs
- 1 teaspoon chile oil
Instructions
- 1. Preheat grill to medium-high heat.
- 2. Combine tofu, 1 tablespoon chives, 1½ tablespoons water, juice, ¼ teaspoon salt, ¼ teaspoon pepper, and garlic in a blender; blend until smooth. With blender running, drizzle in 1½ tablespoons oil.
- 3. Sprinkle steaks with ¼ teaspoon salt and ¼ teaspoon pepper. Place steaks on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Coat tomato slices with cooking spray. Place tomato slices on grill; grill 2 minutes on each side. Combine remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, remaining 3 tablespoons oil, vinegar, soy sauce, and sugar in a medium bowl, stirring well with a whisk. Add tomato and shallot to bowl; toss gently to coat.
- 4. Heat a small skillet over medium heat. Add breadcrumbs to pan; cook 3 minutes or until golden and toasted, stirring occasionally. Drizzle chile oil over crumbs; toss to coat.
- 5. Spread 2 tablespoons tofu puree in a circle on each of 4 plates. Divide tomato slices among plates. Cut steaks across the grain into thin slices; arrange slices on top of tomatoes. Sprinkle each serving with 1 tablespoon toasted breadcrumb mixture and ¾ teaspoon chives.
