Grilled Tenderloin Salad With Grilled Tomato Vinaigrette

• 1 (6 ounce) filet mignon steaks, about 6 ounces
• 12 teaspoon chili powder
• 4 plum tomatoes, halved
• 1 small red onion, halved
• 1 teaspoon vegetable oil
• 1 tablespoon extra virgin olive oil
• 1 12 teaspoons extra virgin olive oil
• 1 tablespoon sherry wine vinegar or 1 tablespoon red wine vinegar
• 1 12 teaspoons sherry wine vinegar or 1 12 teaspoons red wine vinegar
• 1 garlic clove, minced
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper
• 1 (5 ounce) bagmixed baby romaine lettuce or 1 (5 ounce) bag arugula
• 2 -3 tablespoons coarsely shaved parmesan cheese

1. Prepare a grill for medium heat.
2. Rub the steak with the chili powder; let stand up to 30 minutes.
3. Brush or spray tomato and onion halves with vegetable oil; place on the grill cut-side down.
4. Cover; cook until vegetables just begin to soften, about 4 minutes.
5. Uncover; add the steak to the grill.
6. 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.
7. Remove to a cutting board and let steak rest for about 5 minutes.
8. Meanwhile, coarsely chop 4 of the tomato halves in a medium bowl.
9. Whisk in the olive oil, vinegar, garlic, salt and pepper.
10. Divide the greens between 2 serving plates; place 2 tomato halves on each plate.
11. Thinly slice the grilled onion; place evenly over the lettuce.
12. Slice the steak into thin slices; arrange over the salad.
13. Drizzle each salad with 2 tablespoons of the tomato-vinegar dressing.
14. Sprinkle with Parmesan and add more salt and pepper, if desired.

filet, chili powder, tomatoes, red onion, vegetable oil, extra virgin olive oil, extra virgin olive oil, sherry wine vinegar, sherry wine vinegar, garlic, salt, ground pepper, bagmixed baby romaine lettuce, parmesan cheese

Taken from www.food.com/recipe/grilled-tenderloin-salad-with-grilled-tomato-vinaigrette-243496 (may not work)