Name: Steak Salad with Roasted Asparagus, Brussels Sprouts & Dijon Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 0.68 kg Brussels sprouts; 1 ½ heads butter (Boston) lettuce; 3 cloves garlic; 1.02 kg ribeye steak; black pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; salt; white wine vinegar

Steak Salad with Roasted Asparagus, Brussels Sprouts & Dijon DressingSteak Salad with Roasted Asparagus, Brussels Sprouts & Dijon Dressing — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

0.68 kg Brussels sprouts

1 ½ heads butter (Boston) lettuce

3 cloves garlic

1.02 kg ribeye steak

black pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

salt

white wine vinegar

Instructions

Preheat the oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim and quarter Brussels sprouts; transfer to a large bowl.

Snap or cut off woody ends of the asparagus; cut into bite-sized pieces and add to the bowl with the sprouts. Drizzle with oil, sprinkle with spices, and toss to combine.

Divide veggies between two baking sheet pans and spread out in an even layer. Place in the oven and roast until fork-tender, about 15 minutes. (Reserve bowl for the salad.)

Meanwhile, preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add steak and grill until desired doneness, 2-5 minutes per side. Transfer to a clean plate, cover loosely with aluminum foil, and set aside to rest.

Meanwhile, peel and mince garlic; transfer to the bowl used for the veggies.

Add oil, vinegar, Dijon, salt, and pepper to the bowl with the garlic; whisk to combine the dressing.

When the veggies are done, transfer to the bowl with the dressing and toss to combine. Set aside to cool, about 5 minutes.

Chop or tear lettuce into bite-sized pieces; add to the bowl with the veggies and toss to combine the salad.

Thinly slice steak against the grain.

To serve, divide roasted vegetable salad between plates or bowls and top with steak. Enjoy!

Open this recipe in Flambette