Steak Salad with Grilled Asparagus and Mushrooms
Steak Salad with Grilled Asparagus and Mushrooms. A super easy summer meal that takes less than 20 minutes to make!
Steak Salad with Grilled Asparagus and Mushrooms
This is a sponsored conversation written by me on behalf of Snake River Farms/Double R Ranch. The opinions and text are all mine.
Father’s Day is right around the corner and I’ve got the perfect way to celebrate. Pan Roasted Kobe Ribeye Filets on top of mixed greens with grilled veggies and blue cheese. It all gets drizzled with a simple balsamic vinaigrette.
My Dad loves steak and has been trying to eat a bit healthier these days so this steak salad is the perfect way to celebrate him this Father’s Day.
Grilled veggies make the salad nice and smokey and adds tons of flavor. I dress the salad with a very simple balsamic vinaigrette. And when I say simple I mean it. This dressing has only 3 ingredients, balsamic vinegar, oil and brown sugar. That’s it. It’s simple, tart and slightly sweet.
This salad is super easy and takes less than 20 minutes to make. I made this salad for two however it can easily be doubled.
Now let’s talk about the steak. It’s perfectly seared in a hot cast iron skillet then thrown in a 400 degree oven and cooked until your desired temperature. I typically do about 5 minutes in the oven for a medium steak.
Snake River Farms was generous enough to send me one of the Father’s Day Gift Bundles to try. The bundle includes bacon-wrapped filet mignon, kobe ribeye filets, 1 HUGE bone-ribeye, top sirloin filets AND espresso sea salt. Their steaks are super thick, perfectly marbled and incredibly tender.
These steaks are the perfect gift for your Dad for Father’s Day.
Here are more healthy salad recipes to try!
- Watermelon Feta Salad
- Summer Fruit Salad
- Berry Spinach Salad
- Grilled Chicken Cobb Salad
- Mexican Kale Salad
- Chopped Kale Quinoa and Avocado Salad
Steak Salad with Grilled Asparagus and Mushrooms
Ingredients
Steak Salad with Grilled Asparagus and Mushrooms
- 1 American Kobe Ribeye Filet
- 1 tablespoon extra virgin olive oil plus more for drizzling vegetables
- 8 asparagus spears
- 8 baby portobello mushrooms whole
- 4 cups spring mix
- 4 tablespoons blue cheese crumbles
Easy 3 Ingredient Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon brown sugar
- 1/4 cup canola oil
Instructions
Steak Salad with Grilled Asparagus and Mushrooms
- Preheat oven to 400 degrees.
- Preheat grill to 400 degrees.
- Meanwhile, bring the steak to room temperature. Season with salt and pepper.
- Add olive oil to an oven safe pan. (Cast iron would work well for this.)
- When the pan is nice and hot add in the steak. Sear for 4 minutes on each side and then place in the oven.
- Cook until your desired temperature 5-10 minutes. For medium you want your steak to be an internal temperature of 130 degrees.
- Take out of the oven and let the steak rest for 5-10 minutes.
- 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 asparagus.
- To assemble divide spring mix between two bowls.
- Top with sliced or diced steak, grilled asparagus, mushrooms and blue cheese crumbles.
- Serve immediately with a drizzle of the Balsamic Vinaigrette.
Easy 3 Ingredient Balsamic Vinaigrette
- In a small bow 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.
Recipe Notes
*Nutrition facts does not include dressing*