I ate a steak and asparagus salad for brunch a little over a month ago. It was memorable not only because of the wonderful salad I ate, but also because a random runner photo bombed our group photo.
We were sitting in the restaurant's patio. Just as the server took our picture, a runner stopped, squatted to be in the frame, and posed. As soon as the photo was taken, the runner continued on his way. I never even saw him.
It was one of the best photo bombed pictures I have ever seen. The runner was front and center. Both his hand were doing peace signs. It takes a gutsy man to do that. I respect his style.
It was a delicious salad, and I knew when I tasted it that I would try and recreate it at home. I think my homemade version is actually better because it has caramelized onions and blue cheese crumbles. The ingredients for the salad are 1 pound flank steak, 1/4 cup soy sauce, zest and juice of one orange, 1 red onion, 4 tablespoons oil, 1 bunch asparagus, salt, cherry tomatoes, blue cheese, and arugula.
The ingredients for the mustard vinaigrette are 1/4 cup extra virgin olive oil, 1/4 cup rice vinegar, 1/4 cup mustard, 1 clove minced garlic, salt, and pepper. This makes enough for four healthy servings.
I first marinated the steak. The marinade contains soy sauce, orange zest, orange juice, and a sprinkling of salt.
I put the flank steak in the marinade and let it bath in the fridge for about two hours. Raw meat looks a little gross.
I decided to caramelize the red onions for a little more flavor. I heated up a couple of tablespoons of oil in a skillet and then added a thinly sliced red onion and some salt.
I let the onions caramelize for around 17 minutes on high to medium high heat. I stirred regularly.
I cut off the ends of the asparagus and chopped the stocks into two equal pieces. I drizzled the asparagus with oil and salt. I used coconut oil.
I made sure all the asparagus pieces were evenly coated with the oil and salt. I baked for 15 minutes at 350 degrees.
I cooked the steak indoors in a skillet, but the meat could be cooked outside on a grill too. I salted both sides and put it into a hot skillet. I cooked each side for 3 to 4 minutes for medium rare.
After the meat was cooked, I let it rest on a cutting board for 10 minutes. It needs to rest so that the juices don't run out of the meat when it's cut.
While the meat rested, I made the dressing. I added the extra virgin olive oil, vinegar, mustard, minced garlic, salt and pepper into a mason jar.
I shook the vinaigrette vigorously until it was smooth and fully combined.
At this point, all the components were ready. It was time to construct the salad. I added a bed of arugula to a plate.
I added cherry tomatoes and some of the caramelized onions.
I added some asparagus and blue cheese.
I sliced the steak against the grain and added a few slices on the top of the salad.
I poured over some of the creamy mustard dressing, and it was ready for consumption.
It is hard to pick my favorite part. There are so many delicious ingredients. It is a very flavorful and savory salad.
It's a hearty salad won't leave you hungry in a few hours. It has many strong, tempting flavors. The mustard vinaigrette, caramelized onions, and blue cheese pack a strong, toothsome punch.
This is my favorite salad I have posted on my blog to date. I wouldn't change anything. The dressing fit the salad well. Two enthusiastic thumbs up!