Name: Steak, Asparagus & Strawberry Salad with Balsamic-Poppy Seed Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 small pkg fresh basil; 1 ½ bunches radish; 3 (142 g) pkg spring mix (mixed greens); 1 ½ (454 g) pkgs strawberries; 1.02 kg striploin (New York strip) steak; balsamic vinegar; black pepper; brown sugar; Dijon mustard; extra virgin olive oil; Italian seasoning; poppy seeds; salt

Steak, Asparagus & Strawberry Salad with Balsamic-Poppy Seed DressingSteak, Asparagus & Strawberry Salad with Balsamic-Poppy Seed Dressing — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 small pkg fresh basil

1 ½ bunches radish

3 (142 g) pkg spring mix (mixed greens)

1 ½ (454 g) pkgs strawberries

1.02 kg striploin (New York strip) steak

balsamic vinegar

black pepper

brown sugar

Dijon mustard

extra virgin olive oil

Italian seasoning

poppy seeds

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Snap or cut off woody ends of the asparagus; cut into bite-sized pieces. Divide between two baking sheet pans, drizzle with oil, and sprinkle with salt and pepper; toss to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast until asparagus is tender-crisp, 10-12 minutes. Remove from oven and set aside to cool.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat steak dry with paper towels and season with spices on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with aluminum foil.

Meanwhile, place oil, vinegar, sugar, poppy seeds, Dijon, and spices in a large bowl. Whisk to combine the dressing.

Trim and slice strawberries crosswise into ¼-inch thick pieces; add to the bowl with the dressing.

Trim off and discard tops and root ends of radishes; thinly slice and add to the bowl.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; add to the bowl.

Add roasted asparagus and mixed greens to the bowl; toss to combine the salad.

Thinly slice steak against the grain.

To serve, divide salad between plates. Top with steak and enjoy!

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