Ingredients:1 cup olive oil, plus 1 tablespoon1 1/2 lbs steak (beef tenderloin, flank, NY Strip)Salt and freshly cracked pepper1/3 cup white wine or champagne vinegar1 Tbsp Dijon Mustard1/2 tsp Oregano1 to 2 hearts of romaine lettuce, chopped1 1/2 lbs asparagus, cut in 3 inch pieces and blanched1/4 of a red onion, sliced thin2 cups cherry or grape tomatoes, halved1/2 to 1 cup crumbled bleu cheeseDirections: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.
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