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  • 2   firm plum tomatoes
  • 2   small onions
  • 1   head iceberg lettuce, rinsed and patted dry
  • 2 tsp   Crushed Peppercorn & Garlic Rub
  • 2   beef tenderloin filets (6 oz/175 g each) or 12 oz (350 g) top sirloin steak, cut 1-in. (2.5- cm thick)

  • 1/4 cup (50 mL)   2% plain low-fat Greek yogurt (see Cook’s Tips)
  • 1/4 cup (50 mL)   light mayonnaise
  • 1/4 cup (50 mL)   crumbled blue cheese (about 1 oz/30 g)
  • 1 tsp (5 mL)   Crushed Peppercorn & Garlic Rub


  1.  Lightly brush Double Burner Grill with oil. Heat over medium-high heat 3-5 minutes. Cut tops off tomatoes. Cut tops off of onions, but keep roots intact. Wedge vegetables with Veggie Wedger. Set onions aside.
  2. Keeping core intact, cut lettuce into 4 wedges; place in half of pan. Place tomatoes in other half of pan. Cook lettuce and tomatoes 2-2½ minutes per side or until grill marks appear (see tips). Remove to cutting board.
  3. Reduce heat to medium; heat Grill Press in pan 3 minutes. On Flexible Cutting Mat, season beef with 2 tsp (10 mL) rub. Place beef in pan; cover with Grill Press. Cook beef and onions 4-6 minutes per side or until internal temperature of beef reaches 160°F (71°C) for medium doneness and onions are crisp tender.
  4. Remove beef and onions to clean cutting board. Let beef rest 5 minutes; slice into strips.
  5.  Meanwhile for dressing, process ingredients in Manual Food Processor until slightly chunky. Carefully remove blade and refrigerate, covered, until ready to use.
  6.  To serve, place one lettuce wedge on each plate. Evenly divide tomatoes, onions and beef among plates. Serve with dressing.

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