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| Prepared for the Dewing School's Staff Appreciation Luncheon |
INGREDIENTS
4 lbs. sirloin tip steak
3 bunches of asparagus
1 container baby arugula
1 container baby spinach
4-6 large ripe tomatoes
1 small bunch fresh basil
1 wedge of Parmigiano Reggiano
1 cup olive oil
½ cup balsamic vinegar
4-6 cloves garlic, minced
2 teaspoons salt
2 teaspoons fresh ground pepper
bottle of your favorite marinade (Ken’s Balsamic and Roasted Onion)
DIRECTIONS
Marinate steak overnight with your favorite marinade or simply with a combo of salt/pepper, olive oil and balsamic vinegar. Do not cut into tips; leave as strips.
Grill steak and let it rest until cool so that the juices do not escape.
Prepare asparagus by washing and snapping off the bottom of each stalk at the right breaking point. A simple bend will show you where the break is between the tender part of the stalk and the woody part. Discard the bottoms and lay the tender stalks on a sheet pan that has been sprayed with olive oil. Drizzle olive oil over the top of the stalks and season well with salt, pepper, and garlic (I like Tastefully Simple’s Garlic Garlic), if desired. Roast for 5-7 minutes on 400, noting that the stalks will continue to cook/wilt when removed from the oven.
Chop the tomatoes into small bites. I opt to de-seed them, but it is a personal preference. In a separate bowl, mix olive oil, balsamic vinegar, salt, pepper and minced garlic. Toss with tomatoes and shredded basil (chiffonade it or tear it into small pieces).
Mix arugula and spinach and place on the bottom of a large platter. Arrange asparagus around the edge of the platter in a clock like pattern. Drain the marinade from the tomatoes and place them in a mound in the center of the platter. (It is best to create a well in the center on the platter by pushing aside the greens.) Cut steak into bite-size pieces and arrange it in a ring around the mound of tomatoes. Using an apple peeler or paring knife, cut pieces of the parmigiano reggiano and let them drop onto the top of the salad. When ready to serve, drizzle the remaining tomato marinade over the tomatoes and steak and let it settle to the bottom. Enjoy!
Feeds 10-15 people
