Sign In
Forgot your password?
Don't have an account? Register Here
Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

Get Social
Main Course

Steak Salad with Asparagus and Red Peppers

Tags:salad, steak, asparagus, balsamic vinegar

Serving Size:Serves 4


  • 1 Tablespoon Brennan's Cellars Extra Virgin Olive Oil
  • 1 red pepper, seeded and thinly sliced
  • 1 red onion, cut into wedges
  • 1 pound asparagus, trimmed
  • 1 pound steak, such as rib eye, flank, etc., room temperature
  • salt and pepper
  • 1 (6 ounce) bag mixed green
  • 1/4 cup Balsamic Vingaigrette
  • 1/4 cup Brennan's Blue Ribbon Blue Cheese, crumbled



Delicious for lunch or a light dinner, just serve with French bread!


Brush the grill with the olive oil and heat it up to medium.
Add the red pepper, onion and asparagus and grill until tender, about 5-8 minutes and set aside.
Rub the salt and pepper (or steak spice blend) into the steak on both sides.
Grill the steak for no more than 2 minutes per side over medium-high heat.
Let the steak rest for 5 minutes and then slice it thinly.
Assemble salad and toss in the balsamic vinaigrette.
Serve salad topped with the steak and blue cheese.

Balsamic Vinaigrette Recipe
1/4 cup Brennan's Balsamic Vinegar
1/4cup Brennan's Extra Virgin Olive Oil
1 Tablespoon Dijon Mustard
1 teaspoon honey
1 large clove garlic, grated
1/4 teaspoon salt
1/4 teaspoon pepper
Rate / Add your own comment
Rate this Recipe: