Grilled Tenderloin Salad With Grilled Tomato Vinaigrette Recipe

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.

No additional tips available.

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

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.

Grilled Tenderloin Salad With Grilled Tomato Vinaigrette

How did you like this recipe?

Frequently Asked Questions