Recipes // Main Dish Beef and Pork // Grilled Steak Tenderloin Salad

Grilled Steak Tenderloin Salad

  • 10 oz. Spring Mix Lettuce
  • 10 oz. Romaine Lettuce, washed and cut 1”x1” pieces
  • 4 each Roma Tomatoes, washed, cored and 1/4rd, seasoned with salt & black pepper
  • 1 1/2 lb Beef Tenderloin Filet, cut into 3 oz. medallions
  • 4 cups Saba Steak Marinade (see recipe below)
  • 12 pieces Grilled Potatoes (see recipe below)
  • 2 oz. Shiitake Mushroom Chips (see recipe below)
  • 2 oz. Garlic Aioli (see recipe below)
  • 4 oz. Tamarind Vinaigrette (see recipe below)

Steak Marinade:

  • 1⁄4 lb Light Brown Sugar
  • 1⁄2 cup Sweet Thai Chili Sauce
  • 1 oz. Sesame Oil
  • 2 oz. Worcestershire Sauce
  • 1⁄4 cup Extra Virgin Olive Oil
  • 3⁄4 cup Vegetable Oil
  • 11⁄2 oz Shallots, minced
  • 1⁄2 oz. Garlic, minced
  • 3⁄4 cup Pineapple Juice


  1. Mix all ingredients well in a clean mixing bowl and store refrigerated.
  2. Steak medallions should marinate for 6-12 hours (no longer) before grilling.

Grilled Potatoes:

  • 2 each Idaho Potatoes, peeled and sliced into 3/8 inch rounds
  • To Taste Kosher Salt & Black Pepper
  • As Needed Olive Oil


  1. Peel the potatoes and hold in cool water until ready to slice.
  2. Slice potatoes into 3/8 inch rounds and place into a clean mixing bowl.
  3. Drizzle with olive oil to coat well and season with kosher salt and black pepper to taste.
  4. Lay the potatoes out on a clean baking sheet and place into a pre-heated convection oven at 350 degrees.
  5. Bake for 8-10 minutes or until potatoes are al dente. Refrigerate until ready to grill.
  6. When grilling, press the potatoes down on the grill and make nice grill marks.

Tarmaind Vinaigrette Ingredients:

  • 1⁄4 cup Rice Wine Vinegar
  • 3 oz. Sweet Thai Chili Sauce
  • 1 tbsp Sesame Oil
  • 2 oz. Tamarind Concentrate (preferably Lee Brand/ find at your Asian Market)
  • 1 oz. Light Brown Sugar
  • 1 tsp Black Sesame Seeds
  • 3 oz. Vegetable Oil
  • 1 oz. Extra Virgin Olive Oil
  • 3⁄4 oz. Soy Sauce
  • 1 tsp Kosher Salt
  • 1⁄4 tsp Black Pepper


  1. In a clean mixing bowl, combine all of the ingredients except for the sesame oil, sesame seeds, vegetable oil and olive oil.
  2. Place the ingredients in the bowl into a blender and puree until all is incorporated.
  3. Next, blend the oils all together in a mixing bowl and begin adding into the blender at high speed in a slow steady stream until all of the oils are incorporated.
  4. Once dressing is fully emulsified, add the sesame seeds and pulse the blender 1 time.
  5. Remove the dressing from the blender and hold refrigerated until ready to serve.

Plating Procedure: *

  • Preheat grill on High
  • Place the marinated filet medallions & potatoes on the grill and cook to your desired temperature.
  • Remove the steaks and the potatoes from the grill and let rest for 2 minutes
  • While steaks are resting, place the cut romaine and the spring mix greens into a large clean mixing bowl.
  • Add a 1⁄2 cup of Tamarind Vinaigrette to the greens and toss well.
  • Divide the dressed greens evenly onto 4 plates.
  • Arrange tomato wedges & grilled potatoes on either side of the plate.
  • Slice each grilled steak medallion into 3 pieces against the grain.
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