1 scallion, thinly sliced 

2 T. olive oil 

2 T. raspberry vinegar 

1 T. finely chopped parsley 

1/2 tsp. salt 

1/4 tsp. freshly ground black pepper 

4 ripe apricots, halved, pits removed 

2 3/4″ thick filets mignons (4 oz each) 

1 pkg (5 oz) baby arugula or spinach 

3 T. crumbled blue cheese (optional) 

 

Prepare charcoal for grilling, preheat gas grill, or heat grill pan over medium heat. In large bowl, whisk scallion, 1 2/3 T. oil, vinegar, parsley, 1/4 tsp. of the salt, and 1/8 tsp. of the pepper and set aside. Lightly brush cut surface of apricots with remaining oil. Season beef with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Grill beef and apricots, cut side down. Cook apricots until soft, about 6 minutes. Turn beef midway, 8 minutes for medium rare or longer for desired doneness. Remove from heat and let stand 5 minutes. Cut apricots into slices. Thinly slice beef against the grain. In medium bowl, toss arugula with dressing to coat. Transfer to four serving plates. Top with slices of beef and 2 sliced apricot halves. Sprinkle with blue cheese, if desired.

 

Yield: 4 servings

Calories: 153

Fat: 9g

Fiber: 1g