Ingredients

Petit Tender

1 LiberTerre Petit Tender (about 13 oz/360 g)
1 tsp (5 mL) paprika
1/2 tsp (2 mL) each dried oregano, smoked paprika and garlic powder
1/4 tsp (1 mL) each salt and freshly ground pepper
1/4 tsp (1 mL) dry mustard

Barbecue Sauce

1 cup (250 mL) ketchup
2 tbsp (30 mL) apple cider vinegar
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) fancy molasses
1 tsp (5 mL) Worcestershire sauce
1 clove garlic, minced
1 tsp (5 mL) paprika
1/4 tsp (1 mL) each salt, freshly ground pepper and hot pepper flakes

Grilled Caesar Salad & Cherry Tomato Skewers

1 pint (2 cups) cherry or grape tomatoes
2 heads Romaine lettuce, quartered
1 tbsp (15 mL) red wine vinegar
1 clove garlic, minced
1/2 tsp (2 mL) anchovy paste
1/2 tsp (2 mL) Dijon mustard
Pinch each salt and freshly ground pepper
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (30 mL) grated Parmesan cheese

Directions

1. Place petit tender on foil-lined baking sheet. Stir together paprika, oregano, smoked paprika, garlic powder, salt, pepper and mustard; rub all over petit tender. Let stand for 20 to 30 minutes.
2. Barbecue Sauce: Meanwhile, in saucepan, bring to boil ketchup, vinegar, 2 tbsp (30 mL) water, brown sugar, molasses, Worcestershire sauce, garlic, paprika, salt, pepper and hot pepper flakes over medium heat. Reduce heat; simmer for 10 minutes. Set aside.
3. Grilled Caesar Salad and Cherry Tomato Skewers: Preheat grill to medium heat; grease grate well. Thread cherry tomatoes onto soaked bamboo or metal skewers; grill, turning, for 10 minutes or until browned and blistered. Remove from skewers. Meanwhile, grill romaine lettuce, turning, for about 4 minutes or just until lightly charred. Remove and tear into bite-size pieces. Set aside.
4. In food processor, process vinegar, garlic, anchovy paste, mustard, salt and pepper. With machine running, slowly add olive oil through feed tube until dressing is emulsified; add Parmesan cheese.
5. Increase heat to medium-high; lightly grease grate. Sear beef for 3 minutes on each side. Reduce heat to medium; cook, turning, for 15 to 20 minutes or until internal temperature reaches 145°F (63°C) for medium doneness, basting with about 2 tbsp (30 mL) Barbecue Sauce in the last 5 minutes of cooking.
6. Toss grilled romaine lettuce with dressing and top with tomatoes. Serve petit tender with remaining Barbecue Sauce and Grilled Caesar Salad and Cherry Tomatoes.

Enjoy!