FBD

Warm Pepper Steak Salad

Grilled beef tenderloin filet sliced thin over field greens, asparagus, Greek olives, and cherry tomatoes with a lemon-herb vinaigrette.

AmericanBeefIntermediate25 minBy Northstar

Ingredients

Servings
1
  • 4 oz beef tenderloin filet
  • 4 oz mixed field greens
  • 2 stalks asparagus, trimmed and cooked
  • 6 whole Greek olives
  • 3 whole cherry tomatoes
  • 0.7 cup extra-virgin olive oil
  • 1 tsp garlic, finely minced
  • 1 tsp onion, finely minced
  • 1 tbsp Italian herb spice blend
  • 0.5 cup fresh lemon juice
  • 1 tsp lemon zest, finely grated

Instructions

  1. 1

    Make vinaigrette: combine olive oil, garlic, onion, Italian herbs, lemon juice, lemon zest, salt, and pepper in a jar. Shake well.

  2. 2

    Season beef filet with salt and pepper. Grill until medium-rare, turning once, about 17 minutes total.

  3. 3

    Slice beef on the diagonal into thin pieces.

  4. 4

    Arrange field greens on plate. Place asparagus, olives, and cherry tomatoes around the greens.

  5. 5

    Fan sliced beef over the salad. Drizzle with lemon-herb vinaigrette and serve immediately.

Tags

elegantbeeflemongrilledsteakwarm salad