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.