Grilled Beef Tenderloin with Chimichurri Vinaigrette Salad

Steak and Salad

I spent last Saturday at one of the Winrock Institute’s cooking classes on Petit Jean Mt. It was the “Sizzling Summer Steaks” class taught by Chef Brandon Douglas. My 15-year-old son, George, and I were there to pick up some tips for our next Boy Scouts outing. Chef Douglas, who later this month will take over as the head chef at Arkansas Children’s Hospital, didn’t disappoint.

Chef Douglas

Check out these recipes for Grilled Beef Tenderloin and Chimichurri Vinaigrette Salad. The combination is incredibly good. The Institute offers cooking classes monthly with Arkansas chefs, so take advantage of learning from some of the best. Go to the Winrock Institute website for more information. George and I will definitely be going back.

Grilling Steak

Grilled Beef Tenderloin


  • Four 4-ounce portions of beef tenderloin
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 red bell pepper cut brunoise style (1/8 x 1/8″ square pieces after removing the seeds and bitter inside flesh and then removing the pepper’s skin like filleting a fish)
  • salt and pepper


Rub beef tenderloin with olive oil, garlic and bell pepper. Season each side with salt and pepper. Grill on high heat until reaching desired completeness.

Salad Dressing

Chimichurri Vinaigrette


  • 1 cup firmly packed, fresh flat-leaf parsley trimmed of thick stems
  • 3 to 4 garlic cloves
  • 2 tablespoons fresh oregano leaves (can substitute 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 tablespoons red or white wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • Salad lettuce
  • Hearts of palm (available canned)
  • Cherry tomatoes


Finely chop 1/2 of parsley, fresh oregano and garlic. Place in a food processor and pulse. Turn processor on high. Add vinegar, salt, pepper and red pepper flakes. Add olive oil, slowing until mixture forms. Adjust seasonings with salt and pepper, and add remaining parsley (be sure to trim away the stems). Dressing can be refrigerated or used immediately on your favorite salad lettuce mixture garnished with sliced hearts of palm and halved cherry tomatoes.

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