Grilled beef tenderloin steak with blackeye bean salad

Ingredients for Grilled beef tenderloin steak with blackeye bean salad

Instructions for Grilled beef tenderloin steak with blackeye bean salad

To prepare the Grilled beef tenderloin steak with blackeye bean salad recipe, please follow these instructions:

Put the beans soft in cold water the day before cooking.

The next day the soaking water is discarded. The beans are boiled in a pot of fresh lettuce water for 45-60 minutes. Pour the water and let the beans cool off. The beans can also be boiled the day in advance and stored in the refrigerator.

Cut the tomatoes and avocados into small cubes of ½ x ½ cm. Bring them to a bowl with the boiled and chilled blackeye beans and add the pickled garlic sauce, preferably with some of the layers they have lay in. Cut the spring buds into fine rings and mix them in the salad. With more oil and balsamic. Season with salt and pepper.

Grilling the steaks: Switch the grill on well, it is only ready for use when the surface of the hills is gray and all the flames are gone. The heat is appropriate when you can hold your hand over the grid for at least 5 seconds. And no more than 10 seconds. When the grill is ready, brush the clean grill grill with a little oil. The steaks are also brushed with oil and grilled approximately 3 min each side depending on the thickness and where red / fried you want their steak.

Serve the steaks with the blackeye bean salad and give bread to.