Ingredients
Yield: 4 Servings

1-1 1/4 lb. Beef tenderloin steaks, thin cut
Salt to season
Fresh ground black pepper to season
2 tsp. Olive oil
5-6 oz. Petite salad greens
8 Red tomato slices
8 Yellow tomato slices
4 Red onion slices, thin
1/4 cup Feta cheese, crumbled

Balsamic Vinaigrette

1 tbsp. Balsamic vinegar
1 1/2 tsp. Sugar
Salt to taste
Fresh ground black pepper to taste
1/4 cup Olive oil

Method
Prepare Balsamic Vinaigrette by combining balsamic vinegar and sugar. Whisk in olive oil until well incorporated. Season with salt and fresh ground pepper, reserve. Preheat grill or BBQ. Season tenderloin steaks with olive oil, salt and fresh ground black pepper. Place seasoned steaks on grill and cook to desired temperature. Arrange tomato and red onion slices on serving plates. Toss petite salad greens lightly with Balsamic Vinaigrette and portion onto serving plates. Slice grilled tenderloin steaks on a slight bias and shingle on plate resting on the dressed greens. Top with crumbled Feta cheese and drizzle with remaining Balsamic Vinaigrette. Serve immediately.

Chef Larry's Notes
Any tender cut of beef steak may be used in this recipe. Use juicy ripe tomatoes and slice the red onion paper thin. Enjoy!