Host The Toast HomepageHost The Toast

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipes
  • About
  • Press
  • Shop

Warm Balsamic Steak and Vegetable Medley

April 4, 2014 by Morgan 20 Comments

Jump to Recipe

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.

Warm Balsamic Steak and Vegetable Medley. Salad and meat lovers, unite! | hostthetoast.com

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.

Warm Balsamic Steak and Vegetable Medley. Salad and meat lovers, unite! | hostthetoast.com

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.

Warm Balsamic Steak and Vegetable Medley. Salad and meat lovers, unite! | hostthetoast.com

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.

Warm Balsamic Steak and Vegetable Medley. Salad and meat lovers, unite! | hostthetoast.com

Feel free to serve yours over spring mix like I did, or to mix it up with some penne for a heartier meal.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Warm Balsamic Steak and Vegetable Medley


  • Author: Morgan
Print Recipe
Pin Recipe

Description

Slightly adapted from Cheeky Kitchen


Ingredients

Scale
  • 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
  • 1/3 cup walnuts
  • 3 cups spring mix
  • 1 tablespoon balsamic vinegar

Instructions

  1. Adjust the top rack of your oven to be in the highest position. Preheat the oven to broil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Did you make this recipe?

Tag @hostthetoast on Instagram and hashtag it #hostthetoast

3.2.2265

Filed Under: Beef + Veal, Food, Main Course, Salad Tagged With: Asparagus, Balsamic, Bleu Cheese, blue cheese, Cherry tomato, Easy, fresh, Gorgonzola, Recipe, Roasted, salad, Spring, Steak, Steak and asparagus, Tomato, Vegetable, Yellow tomato

« Chorizo Green Chile Breakfast Skillet
Cheesy Crab and Artichoke Dip »

Comments

  1. Sarah Porras says

    October 1, 2014 at 8:17 pm

    I am making it as I type! So far so good! I had to have it on the second lowest in the oven because I have a gas oven and the flame would have caught the parchment on fire! 🙂
    Everything is looking nice! OH! and I am using blue cheese instead of Gorgonzola, just a personal preference.

    Reply
  2. Sarah says

    December 28, 2014 at 7:32 pm

    Really good recipe! Thanks. I cooked the steak in the pan (because that’s just how I cook steak) and then combined the juices from the pan and the baking sheet. I used pecans instead of walnuts because that’s what I had. Loved the Gorgonzola cheese. The flavors were delicious!! The guys over watching football loved it; better than any steakhouse and at a much better price!

    Reply
    • Morgan says

      December 29, 2014 at 9:21 am

      I’m so glad to hear it, Sarah! I have to try with pecans sometime =)

      Reply
  3. Caroline says

    April 12, 2015 at 9:49 am

    This sounds delicious and I plan on making it tonight! I’m having guests over and it’ll be 4 adults total. Do you think if I doubled the recipe, that should be enough?

    Reply
    • Morgan says

      April 12, 2015 at 10:25 am

      I would think so, Caroline! Hope you all enjoy it!

      Reply
  4. zoe says

    May 31, 2015 at 5:53 pm

    Hi, recipe looks great. My oven doesn’t have a broiler setting though, is there an alternative? Thanks.

    Reply
    • Morgan says

      June 1, 2015 at 12:51 am

      You should be able to cook everything in a skillet instead if preferred! It won’t roast the vegetables, but they’ll still taste great if you saute them up. Or you could use your highest heat setting in your oven and cook until your steak reaches your desired temp via your food thermometer.

      Reply
  5. Rachel says

    June 2, 2015 at 11:10 pm

    Can you substitute aluminum foil for parchment paper?

    Reply
    • Morgan says

      June 3, 2015 at 12:28 am

      That should be fine =)

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

MEET MORGAN

Morgan is a full-time food blogger, pizza-related sleep talker, and self-described hobby hoarder.
READ MORE »

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Host The Toast
Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Recipes
  • About
  • Press
  • Shop

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress