Steak Salad with Asparagus and Red Peppers

by Brennans Market Admin

Serving Size: Serves 4


1 Tablespoon 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 ribeye, flank, etc., room temperature

salt and pepper

1 (6 ounces) bag mixed green

1/4 cup Balsamic Vinaigrette * see below

1/4 cup Brennan’s Blue Ribbon Blue Cheese, crumbled

Adapted From:

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 Wine Country Kitchens Balsamic Vinegar

1/4 cup Extra Virgin Olive Oil

1 Tablespoon Dijon Mustard

1 teaspoon honey

1 large clove garlic, grated

1/4 teaspoon salt

1/4 teaspoon pepper