Grilled Tenderloin Salad With Grilled Tomato Vinaigrette

Total Time
42mins
Prep 30 mins
Cook 12 mins

Great main dish salad for two people, especially during summer. I found this in the Chicago Tribune.

Ingredients Nutrition

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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