Preheat grill to medium-high heat; grease grate well. Season steak with salt and pepper. Grill for 4 to 5 minutes per side for medium-rare or until cooked as desired. Let stand for 10 minutes; slice thinly.
Chimichurri Vinaigrette: Stir together olive oil, basil, parsley, lemon juice, vinegar, oregano, jalapeño, garlic, salt and pepper.
Toss together kale, beans, quinoa and cherry tomatoes with 2 tbsp of the vinaigrette. Divide salad between 2 bowls; top with sliced steak and drizzle with remaining vinaigrette.
Tip: Substitute a fresh red finger chili pepper or a pinch of hot pepper flakes for jalapeño pepper.
Cannellini or Great Northern white beans work well for this recipe, but black beans, pinto beans or Romano beans can also be used.
2 beef tenderloin medallions (each about 5 oz and 1-inch thick)