Monday, October 24, 2011

Warm Skirt Steak Salad


1 pound skirt steak or flank steak
12-15 cherry tomatoes
12-15 sweet yellow tomatoes
1 bunch asparagus, cut in half
2 shallot, finely chopped & divided
3-4 garlic cloves, smashed and roughly chopped
3 tablespoons olive oil
salt and pepper to taste
1/2 cup blue cheese or gorgonzola cheese
a Bag of you favorite salad mix


Preheat the oven to broil. 
Place the steak on a parchment-lined baking sheet along with the tomatoes, asparagus, shallot and garlic.  Cover everything with olive oil and salt and pepper.  Place the steak and veggies on the top rack of your oven.  

After about 7 minutes, flip the steak over and continue to cook for another 5-7, depending on how you like your steak cooked.  
Remove from oven and let rest for 15 minutes or so.  You want it to cool slightly more than a normal "resting" time, so the lettuce doesn't completely wilt.  
While that is resting, fill a serving bowl with the bag of salad.  Dress with your favorite oil and vinegar or other salad dressing.  I used a balsamic vinegar and the other shallot, along with some salt and pepper. 
Slice the steak against the grain, and place on top of the salad.  Add tomatoes and other veggies.  Top with the blue cheese/gorgonzola.  


adapted from a recipe I saw on pinterest, cheeky kitchen

1 comment:

april said...

yum! i had a steak salad at panera yesterday and it was so so good!