Grilled Tenderloin Salad With Grilled Tomato Vinaig

Name: Grilled Tenderloin Salad With Grilled Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) filet mignon steaks, about 6 ounces; ½ teaspoon chili powder; 4 plum tomatoes, halved; 1 small red onion, halved; 1 teaspoon vegetable oil; 1 tablespoon extra virgin olive oil; 1 ½ teaspoons extra virgin olive oil; 1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar; 1 ½ teaspoons sherry wine vinegar or 1 ½ teaspoons red wine vinegar; 1 garlic clove, minced; ½ teaspoon salt; ½ teaspoon fresh ground pepper; 1 (5 ounce) bagmixed baby romaine lettuce or 1 (5 ounce) bag arugula; 2 -3 tablespoons coarsely shaved parmesan cheese

Servings: persons

1 (6 ounce) filet mignon steaks, about 6 ounces
½ teaspoon chili powder
4 plum tomatoes, halved
1 small red onion, halved
1 teaspoon vegetable oil
1 tablespoon extra virgin olive oil
1 ½ teaspoons extra virgin olive oil
1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar
1 ½ teaspoons sherry wine vinegar or 1 ½ teaspoons red wine vinegar
1 garlic clove, minced
½ teaspoon salt
½ teaspoon fresh ground pepper
1 (5 ounce) bagmixed baby romaine lettuce or 1 (5 ounce) bag arugula
2 -3 tablespoons coarsely shaved parmesan cheese

1
Prepare a grill for medium heat.
2
Rub the steak with the chili powder; let stand up to 30 minutes.
3
Brush or spray tomato and onion halves with vegetable oil; place on the grill cut-side down.
4
Cover; cook until vegetables just begin to soften, about 4 minutes.
5
Uncover; add the steak to the grill.
6
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.
7
Remove to a cutting board and let steak rest for about 5 minutes.
8
Meanwhile, coarsely chop 4 of the tomato halves in a medium bowl.
9
Whisk in the olive oil, vinegar, garlic, salt and pepper.
10
Divide the greens between 2 serving plates; place 2 tomato halves on each plate.
11
Thinly slice the grilled onion; place evenly over the lettuce.
12
Slice the steak into thin slices; arrange over the salad.
13
Drizzle each salad with 2 tablespoons of the tomato-vinegar dressing.
14
Sprinkle with Parmesan and add more salt and pepper, if desired.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (6 ounce) filet mignon steaks, about 6 ounces, ½ teaspoon chili powder, 4 plum tomatoes, halved, 1 small red onion, halved, and more.

Yes, Grilled Tenderloin Salad With Grilled Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Tenderloin Salad With Grilled Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions