Steak and Asparagus Salad

      Steak and Asparagus Salad
      Steak and Asparagus Salad

      1 cup olive oil, plus 1 tablespoon

      1 ½ lbs steak (beef tenderloin, flank, NY Strip)

      Salt and freshly cracked pepper

      1/3 cup white wine or champagne vinegar

      1 Tbsp Dijon Mustard

      1/2 tsp Oregano

      1 to 2 hearts of romaine lettuce, chopped

      1 1/2 lbs asparagus, cut in 3 inch pieces and blanched

      1/4 of a red onion, sliced thin

      2 cups cherry or grape tomatoes, halved

      1/2 to 1 cup crumbled bleu cheese


      Heat 1 Tbsp oil in a large skillet over medium-high heat. Season the steak on both sides with salt and pepper. Cook 4-5 minutes per side for medium-rare. Let rest at least 5 minutes, then cut into strips.

      In a jar shake together 1 cup olive oil, vinegar, Dijon mustard, oregano and a pinch salt and pepper.

      On a platter or on individual plates, place romaine. Top with sliced steak asparagus, onions, tomatoes and bleu cheese. Drizzle dressing over the top. Season with extra pepper if desired.

      Note: You may not need all the dressing. Extra dressing keeps in the fridge for a week.