In a small bowl, combine soy sauce, orange juice, ginger and garlic. Place tender in a resealable plastic bag, and pour marinade over tender. Seal bag, and refrigerate for 3 to 4 hours, turning occasionally. Remove meat from marinade, and discard marinade.
Preheat grill to high. Grill tender on high until meat reaches 145°F on an internal meat thermometer for medium doneness, turning only once. Let stand 5 minutes before slicing. Slice ¼-inch thick. Set aside, and keep warm.
For dressing, combine orange juice, parsley, vinegar, olive oil, salt and pepper together in a small bowl. Whisk together.
Mix salad ingredients together, and toss with dressing. Divide evenly on 2 plates, and top with sliced beef.