Grilled Tenderloin Salad With Grilled Tomato Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 2 |
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Great main dish salad for two people, especially during summer. I found this in the Chicago Tribune. Ingredients:
1 (6 ounce) filet mignon steaks, about 6 ounces |
1/2 teaspoon chili powder |
4 plum tomatoes, halved |
1 small red onion, halved |
1 teaspoon vegetable oil |
1 tablespoon extra virgin olive oil |
1 1/2 teaspoons extra virgin olive oil |
1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar |
1 1/2 teaspoons sherry wine vinegar or 1 1/2 teaspoons red wine vinegar |
1 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 (5 ounce) bag mixed baby romaine lettuce or 1 (5 ounce) bag arugula |
2 -3 tablespoons coarsely shaved parmesan cheese |
Directions:
1. Prepare a grill for medium heat. Rub the steak with the chili powder; let stand up to 30 minutes.
2. Brush or spray tomato and onion halves with vegetable oil; place on the grill cut-side down. Cover; cook until vegetables just begin to soften, about 4 minutes. Uncover; add the steak to the grill. Cook, turning once, until the steak reaches desired doneness, the onion is golden and tender and the tomatoes are slightly charred, about 8-9 minutes for medium-rare steak. Remove to a cutting board and let steak rest for about 5 minutes.
3. Meanwhile, coarsely chop 4 of the tomato halves in a medium bowl. Whisk in the olive oil, vinegar, garlic, salt and pepper. Divide the greens between 2 serving plates; place 2 tomato halves on each plate. Thinly slice the grilled onion; place evenly over the lettuce. Slice the steak into thin slices; arrange over the salad. Drizzle each salad with 2 tablespoons of the tomato-vinegar dressing. Sprinkle with Parmesan and add more salt and pepper, if desired.
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