Grilled Tenderloin Salad With Grilled Tomato Vinaigrette

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.