Filet Mignon w/ Vegetable Kebabs | Carson Tahoe Health

Serves: 4
Prep time:  10 minutes
Cook time: 20 minutes
Total time : 30 minutes

1 medium lemon (zested and juiced)
2 tablespoons extra-virgin olive oil
1/2 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
16 medium cherry tomatoes
10oz white mushrooms (stemmed)
1 medium zucchini (halved lengthwise and sliced into 1-inch pieces)
1 small red onion (cut into wedges)
1lb filet mignon steak (1 1/2 to 2 inches thick, cut into 4 pieces)

Tips & Notes
– Make Ahead Tip: Equipment: Eight 10-inch skewers (see Tip)

– Tip: When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)

Step 1
Preheat grill to high.

Step 2
Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl.

Step 3
Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat.

Step 4
Thread the vegetables onto eight 10-inch skewers.

Step 5
Drizzle the vegetables and steak with the reserved marinade.

Step 6
Grill the steak 4 to 6 minutes per side for medium.

Step 7
Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total.

Step 8
Remove the vegetables from the skewers and serve with the steak.

Nutrition Information
Per serving: 291 calories; 17 g fat (4 g sat, 9 g mono); 70 mg cholesterol; 10 g carbohydrates; 27 g protein; 3 g fiber; 363 mg sodium; 529 mg potassium.