Grilled Steak and Spring Vegetable Salad

By Paul Briand

Spring is here, though you wouldn’t know it from the very unseasonal spring we’ve been having here in northern New England.

But the idea of outdoor grilling was too much of a draw with this recipe, despite the rain and cool temperatures.

This salad of steak and spring vegetables comes via the Associated Press.

Everything goes on the grill -- the sirloin steak (of course) plus the asparagus and artichoke hearts, even the grape tomatoes if you wish. Not so the lettuce.

And the dressing is a light combination of lemon juice and olive oil infused with some Parmesan cheese to smooth it out.

Ingredients

For the dressing:

5 tablespoons lemon juice

1/4 cup extra-virgin olive oil

3 tablespoons grated Parmesan cheese

1/4 teaspoon salt

Ground black pepper, to taste

For the salad:

1 pound sirloin steak, 1- to 1 1/4-inches thick, trimmed of fat

1/2 teaspoon salt

Ground black pepper, to taste

1 pound asparagus, bottoms trimmed

14-ounce can artichoke hearts, drained

1 cup cherry or grape tomatoes, halved

4 cups arugula

Shaved Parmesan cheese, to garnish (optional)

Directions

1. Heat a gas grill to high or light a charcoal fire;

2. For the dressing, in a blender combine the lemon juice, olive oil, Parmesan cheese, salt and pepper. Blend until emulsified. Set aside;

3. Season the steak on both sides with the salt and pepper;

4. Grill the steak, about 5 minutes per side for medium rare, 6 minutes per side for medium. Remove and let rest on a cutting board for 5 minutes;

5. Meanwhile, grill the asparagus and artichoke hearts, turning occasionally, until slightly charred and the asparagus spears are tender-crisp, about 5 minutes;

6. Remove from the grill and cut the asparagus into 2-inch pieces and the artichoke hearts in half;

7. Place the vegetables in a large bowl with the cherry tomatoes (as an option, grill the tomatoes until they soften);

8. Thinly slice the steak across the grain and add to the bowl with the asparagus and artichoke hearts. Toss with half of the dressing;

9. In a large salad bowl, toss the arugula with the remaining dressing;

10. To plate the salad, place some of the arugula on each serving plate and arrange the grilled steak and vegetables on top. Garnish with shaved Parmesan cheese, if desired.

Click here for recipe card.