Monday, June 18, 2012

Steak and Asparagus Salad

We have tried several local restaurant versions of this salad, but found that when we create it at home, it is just as tasty, and less than the $14 a mediocre restaurant would charge.  For those of you who live in DC, here are my top three restaurant versions in order of deliciousness - Busboys and Poets takes the cake, followed by Southern Hospitality, and Open City is a close third.  This is the perfect summer weeknight dinner and is easy to prepare inside or out!

2 top sirloin filets
1 bunch of asparagus (chopped into 2 inch pieces)
1 medium red onion (sliced)
olive oil
1 teaspoon brown sugar
Mesculun lettuce mix
1/3 cup of blue cheese (crumbled)
Salt and pepper

Sweet Balsamic Dressing:
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon of Dijon mustard
1 clove chopped garlic
1 teaspoon honey

Add a tablespoon of olive oil to a hot pan.  Once heated, add sliced onion, then sprinkle with salt and brown sugar.  Stir the onion in the pan occasionally until the onions are caramelized (cook low and slow for at least 10 minutes).  Grill the steaks to medium rare and let them rest for 10 minutes, then slice them.  While Steaks grill, blanch the asparagus in a pot of boiling water for about 3-5 minutes, then drop into an ice bath. Pat dry, then season with salt and pepper.  Toss together with lettuce and crumble blue cheese on top.  Mix together the dressing ingredients and pour over the salad.

Makes two salads

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