Let me be upfront with you: I had no idea what to call this dish, so if the name of the recipe sounds ridiculous, I’m sorry.
At first I was thinking of calling it a “salad” because it technically is one, but I thought that could give people a different impression than what you actually wind up with. I went with “medley” because it’s literally the only other thing I could think of. Does it work here? I have no idea.
One thing I do know for sure is that this medley, or whatever you want to call it, is absolutely delicious. I got the idea from the Grilled Asparagus Salad from Houlihan’s, which I have consistently craved since it got taken off the menu for (what I hope is) the lack of seasonal availability.
I decided to add steak because asparagus, walnuts, arugula, and gorgonzola can only be made even better with some tender, meaty tastiness thrown in, and then I stumbled across this recipe on Cheeky Kitchen– and it was like destiny. Destiny, I tell you. Adding in cherry and yellow tomatoes and broiling everything together? Genius. Brooke is a genius.
I tweaked her recipe a bit, subbing red onion for the shallot, adding a drizzle of balsamic vinegar, and serving it all over spring mix, but Brooke really deserves all the credit here. The flavors all came together perfectly and I couldn’t be happier with it.
Feel free to serve yours over spring mix like I did, or to mix it up with some penne for a heartier meal.
- 1 lb sirlon steak, about 1 inch thick
- 8 cherry tomatoes
- 8 yellow tomatoes
- 1 bunch asparagus, bottoms removed
- ½ red onion, chopped
- 3 tablespoons olive oil
- Kosher salt and black pepper, to taste
- 5 oz gorgonzola cheese
- ⅓ cup walnuts
- 3 cups spring mix
- 1 tablespoon balsamic vinegar
- Adjust the top rack of your oven to be in the highest position. Preheat the oven to broil.
- Place the steak in the center of a parchment-lined baking sheet. Scatter the tomatoes, asparagus, and red onion around the steak (I cut about half of the tomatoes in half), overlapping if necessary. Drizzle everything with the olive oil and then sprinkle with salt and pepper. Make sure to get both sides of the steak with the oil, salt, and pepper.
- Broil the steak for 5-6 minutes, flip, and broil for another 5-6 minutes for medium doneness. Remove from the oven and let rest for 15 minutes before cutting.
- Thinly slice the steak, and toss the walnuts with the asparagus and tomatoes in a seperate bowl to combine. Pour off the steak and vegetable juices from the tray into a bowl and mix in the balsamic vinegar.
- Layer the spring mix, vegetables, steak, and then a few more vegetables. Crumble the gorgonzola on top. Drizzle with the balsamic mixture and serve warm.
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