Grilled Steak Salad with Chimichurri Vinaigrette

Ingredients

• 2 beef tenderloin medallions (each about 5 oz and 1-inch thick)
• 1/4 tsp each salt and pepper
• 6 cups loosely packed baby kale
• 1 cup canned white beans, drained and rinsed
• 1 cup cooked quinoa
• 1/2 cup halved cherry tomatoes

Chimichurri Vinaigrette:

• 1/4 cup olive oil
• 3 tbsp finely chopped fresh basil
• 2 tbsp finely chopped fresh parsley
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tbsp finely chopped fresh oregano
• 1 tbsp seeded diced jalapeño pepper
• 1 clove garlic, minced
• 1/4 tsp each salt and pepper

Directions

1. Preheat grill to medium-high heat; grease grate well. Season steak with salt and pepper. Grill for 4 to 5 minutes per side for medium-rare or until cooked as desired. Let stand for 10 minutes; slice thinly.
2. Chimichurri Vinaigrette: Stir together olive oil, basil, parsley, lemon juice, vinegar, oregano, jalapeño, garlic, salt and pepper.
3. Toss together kale, beans, quinoa and cherry tomatoes with 2 tbsp of the vinaigrette. Divide salad between 2 bowls; top with sliced steak and drizzle with remaining vinaigrette.

Tips:

• Substitute a fresh red finger chili pepper or a pinch of hot pepper flakes for jalapeño pepper.
• Cannellini or Great Northern white beans work well for this recipe, but black beans, pinto beans or Romano beans can also be used.