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.
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Warm Balsamic Steak and Vegetable Medley
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Pin RecipeDescription
Slightly adapted from Cheeky Kitchen
Ingredients
- 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
- 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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Sarah Porras says
October 1, 2014 at 8:17 pmI 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.
Sarah says
December 28, 2014 at 7:32 pmReally 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!
Morgan says
December 29, 2014 at 9:21 amI’m so glad to hear it, Sarah! I have to try with pecans sometime =)
Caroline says
April 12, 2015 at 9:49 amThis 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?
Morgan says
April 12, 2015 at 10:25 amI would think so, Caroline! Hope you all enjoy it!
zoe says
May 31, 2015 at 5:53 pmHi, recipe looks great. My oven doesn’t have a broiler setting though, is there an alternative? Thanks.
Morgan says
June 1, 2015 at 12:51 amYou 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.
Rachel says
June 2, 2015 at 11:10 pmCan you substitute aluminum foil for parchment paper?
Morgan says
June 3, 2015 at 12:28 amThat should be fine =)