Steak Salad With Grilled Asparagus And Mushrooms

• FOR THE SALAD:
• 1 whole American Kobe Ribeye Filet
• 1 Tablespoon Extra Virgin Olive Oil, Plus More For Drizzling Vegetables
• 8 spears Asparagus, Tough Ends Removed
• 8 whole Baby Portobello Mushrooms, Whole
• 4 cups Spring Mix
• 4 Tablespoons Blue Cheese Crumbles
• Salt And Pepper, to taste
• FOR THE BALSAMIC VINAIGRETTE
• 2 Tablespoons Balsamic Vinegar
• 1/2 teaspoons Brown Sugar
• 1/4 cups Canola Oil

1. For the salad:
2. Preheat oven to 400 F. Preheat grill to 400 F.
3. Meanwhile, bring the steak to room temperature. Season with salt and pepper.
4. Add olive oil into an oven-safe pan. Cast iron would work well for this. Heat over high heat. When the pan is nice and hot add the steak. Sear for 4 minutes on each side and then place in the oven. Cook until your desired temperature is reached, between 5 and 10 minutes. For medium you want your steak to be an internal temperature of 130 F. Take pan out of the oven and let the steak rest for 5-10 minutes.
5. While the steaks are cooking grill the asparagus and mushrooms. I like to toss them in a bit of extra virgin olive oil and salt and pepper. They take about 5-10 minutes on the grill depending on the thickness of the asparagus.
6. To assemble divide spring mix between two bowls. Top greens with sliced or diced steak, grilled asparagus, sliced mushrooms and blue cheese crumbles. Serve immediately with a drizzle of the balsamic vinaigrette.
7. For the vinaigrette: In a small bowl combine balsamic vinegar and brown sugar. In a slow steady stream whisk in the oil until combined and thickened. Set aside until ready to serve with salad. If oil and vinegar separate whisk again right before serving.

salad, ribeye filet, olive oil, mushrooms, spring mix, blue cheese crumbles, salt, vinaigrette, balsamic vinegar, brown sugar, ubc

Taken from tastykitchen.com/recipes/salads/steak-salad-with-grilled-asparagus-and-mushrooms/ (may not work)