Steak, Arugula, and Asparagus Salad

I have a TON of arugula right now because it was starting to bolt so I had to pick it all. I have given some away, but still have a LOT. I also had some asparagus left over from Mother’s Day, so here’s what I did.

I sliced an onion into about 1/8″ thick slices and then broke them into rings and put about a tablespoon of oil on them and broiled them on a foil lined cookie sheet until brown.

Salad Dressing (for assertive greens)

1 tbsp balsamic vinegar

2 tsp coarse grain mustard

1 1/2 tsp minced shallot

1/2 tsp mayonnaise

1/2 tsp minced fresh thyme

1/8 tsp salt

Pinch of fresh ground pepper

3 tbsp olive oil

(I made a triple batch of this dressing because we are going to have this salad at least a couple nights.) I put all the ingredients in the food processor and blended until thickened.

I cut about a pound of asparagus on the bias and cooked it in a HOT pan with a little oil until it was slightly charred. (This was enough for 4 salads of this size.)

I seasoned two sirloin tip cap pieces with Chicago Steak Seasoning from Penzey’s spices and cooked them to medium rare on a HOT grill.

I sliced them on a slight bias for the salad.

To build the salad:

I topped that with the charred asparagus and grilled steak and it was time to eat.

This took about 40 minutes to put together from start to finish, but well worth it. It was really delicious.