Warm pepper steak salad

Ingredients:

4 ounce beef tenderloin filet
1/8 teaspoon salt
1/8 teaspoon black pepper
4 ounces mixed field greens
2 asparagus stalks, trimmed and cooked
Greek olives
3 cherry tomatoes
Vinaigrette:

2/3 cup extra-virgin olive oil
1 teaspoon finely minced garlic
1 teaspoon finely minced onion
1 tablespoon Italian herb spice blend
1/2 cup fresh-squeezed lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

Combine vinaigrette ingredients in a jar with a tight-fitting lid. Shake well. Set aside.
Season beef with salt and pepper.
Grill until medium rare, turning once, about 17 minutes total.
Slice on the diagonal into thin pieces.
Place salad greens in mixing bowl.
Toss with 2 ounces of reserved vinaigrette.
Place dressed greens on serving plate.
Position asparagus in a V formation.
Add olives and cherry tomatoes.
Place tenderloin down center of salad.
Serve with remaining vinaigrette on the side.