Steak Salad With Grilled Asparagus And Mushrooms

1. 1

   For the salad:

2. 2

   Preheat oven to 400 F. Preheat grill to 400 F.

3. 3

   Meanwhile, bring the steak to room temperature. Season with salt and pepper.

4. 4

   Add olive oil into an oven-safe pan. Cast iron would work well for this. Heat over high heat. When the pan is nice and hot add the steak. Sear for 4 minutes on each side and then place in the oven. Cook until your desired temperature is reached, between 5 and 10 minutes. For medium you want your steak to be an internal temperature of 130 F. Take pan out of the oven and let the steak rest for 5-10 minutes.

5. 5

   While the steaks are cooking grill the asparagus and mushrooms. I like to toss them in a bit of extra virgin olive oil and salt and pepper. They take about 5-10 minutes on the grill depending on the thickness of the asparagus.

6. 6

   To assemble divide spring mix between two bowls. Top greens with sliced or diced steak, grilled asparagus, sliced mushrooms and blue cheese crumbles. Serve immediately with a drizzle of the balsamic vinaigrette.

7. 7

   For the vinaigrette: In a small bowl combine balsamic vinegar and brown sugar. In a slow steady stream whisk in the oil until combined and thickened. Set aside until ready to serve with salad. If oil and vinegar separate whisk again right before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.