Grilled Tenderloin, Arugula, and Tomato Salad

grilled tenderloin steak with arugula salad


Grilled Tenderloin, Arugula, and Tomato Salad

Paleo Friendly
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6

Fresh, cool, crunchy, and topped with juicy Natural Angus tenderloin steak. This salad is the perfect weeknight meal.


3 Tablespoons fennel seed

8 Tablespoons extra-virgin olive oil, divided

1 2-1/2 pound Aspen Ridge trimmed beef tenderloin

1 Tablespoon plus 1 teaspoon coarse salt, divided

1 1/2 teaspoons ground black pepper, divided

1/4 cup lemon juice

2 Tablespoons red wine vinegar

1 small red onion, thinly sliced

4 Persian cucumbers or 1/2 English cucumber, thinly sliced

3 large tomatoes, chopped

1 5 oz. container arugula

Fennel pollen

Aleppo pepper


  1. Build a two-zone fire in a grill by putting most of the coals on one side and scattering the coals lightly on the other side; if using a gas grill, set one burner to high and the others to medium-low and oil the grates. Crush the fennel seed by pressing down hard with the bottom of a pot, chopping with a chef knife or in a mortar and pestle until coarsely ground. Brush the beef with 2 Tablespoons of the oil and rub with the fennel, Tablespoon of salt and the teaspoon of pepper. Grill the beef over the hottest part of the fire until charred all over, about 5 minutes. Move to the cooler part of the grill and continue cooking for about 16-20 minutes, until the beef registers 130°F. in the thickest part of the tenderloin, for medium rare. Set aside on a cutting board for 10 minutes.
  2. While steak is cooking, combine the lemon juice, red wine vinegar and onions and let stand 15 minutes. Add the cucumbers and tomatoes and toss with 1/2 teaspoon salt. Add the arugula and 5 Tablespoons of the remaining olive oil and toss the salad. Thinly slice the beef and arrange on a large cutting board. Sprinkle with fennel pollen, Aleppo or Korean pepper and scatter salad around the steak. Drizzle with the remaining olive oil and serve.