Ingredients
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4 medium tenderloin Steak
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4 Tomatoes
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1 cup black sun-dried Olive
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1 cup Radicchio
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1 cup Arugula
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1 cup Dandelion Leaves
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1 cup Escarole
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3 tablespoons extra-virgin Olive Oil
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3 tablespoons Balsamic vinegar
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1 teaspoon of dried Oregano
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1 teaspoon coarse Sea Salt
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1 teaspoon fresh cracked Peppercorns
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Salt
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Black Pepper
Directions
Salads have come a very long way from the days of iceberg lettuce and day-old croutons. Salads don’t have to be boring. You can really have fun tossing together a salad by simply getting creative with a variety of fruits and vegetables. For me, nothing is more delicious than a salad topped with juicy, succulent beef tenderloin! From traditional to quinoa, chicken, pumpkin or salmon…no salad is created equal.
Steps
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1
Done
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Season the sides of each steak with a generous pinch of coarse sea salt and peppercorn. Set aside. |
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2
Done
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Heat the grill at medium-high heat. Grill the steaks to desired doneness, turning only once halfway through grilling. |
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3
Done
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Thinly slice the steaks in quarter inch slices, crosswise. Set aside. |
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4
Done
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Coarsely chop the radicchio, arugula, dandelion, and escarole salad. Combine in a large salad bowl. Add the sun-dried olives, oil, balsamic vinegar, and oregano. Salt and pepper to taste. Toss. |
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5
Done
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Plate the salad and top with meat. Garnish with tomatoes. |
