I don’t often eat steak (and by often, I mean that this is the first steak I’ve eaten in well over 1o years), but when I do, it’s seasoned simply, grilled to perfection, and served in a salad with tender greens, juicy heirloom tomatoes, and purple potatoes that look like they may have originated in a Dr. Seuss book.
This meal is perfect for a date night in. You know, the kind of date where you are both so tired from an exhausting work week that you eat a delicious meal, play one game of cribbage, and then pass out on the couch at 9pm with a glass of port in one hand and the TV remote in the other.
We’re just young and hip like that.
In all seriousness, though, “Steak Night Date Night” (yes, I name our dates) was probably my favorite date in recent history. In large part, because this Steak Salad knocked my socks off.
The other very best part about date night in was that TrudyDog got to try steak for what I would assume would have to be the first time in her short life, given that she went from living on the streets of Flint, Michigan to living with someone who last consumed steak, very likely, in the 90’s.
Suffice it to say that Trudydog got a taste of something she liked. She spent the first half of the meal chattering at us, for lack of a better word. It was a weird half whine, half chirp situation. Kind of cute, very annoying, and slight alarming. When it became evident that she wasn’t getting anymore scraps, she sauntered under the table, passed an incredible amount of gas (I say this as both a relative and absolute judgment), and then walked away. Smugly. The chemical warfare she left in her wake was tremendous smelling.
You know what though? I can’t even say I blame her.
It’s that good.
- 8 ounces top sirloin
- 1 bunch asparagus
- 1-2 tablespoons olive oil
- salt and pepper, to taste
- 2 cups baby potatoes (I loved the purple potatoes but red or yukon would work just as well)
- 4 cups salad greens
- 1 cup baby tomatoes
- ¼ cup course grated parmesan cheese
- your favorite vinaigrette, to taste (I loved Brianna's French Vinaigrette)
- Liberally season the steak with salt and pepper and refrigerate for about an hour.
- While steak is hanging out in the fridge, place the potatoes in a pot, cover with water, and bring to a boil. Once the water is boiling, set the timer for about 15 minutes, but check the potatoes and drain them once they are easily pierced by a fork. Cut in half and set aside.
- Place the salad greens in a large bowl. Slice the tomatoes in half and add them to the lettuce.
- Toss the asparagus in a large bowl with a little bit of olive oil and a generous amount of salt and pepper.
- After the hour is up, spray or rub steak with a light amount of oil and transfer to a preheated grill on high, direct heat for 3-4 minutes on each side, for medium-rare. The time will depend on the thickness of the steak and heat of the grill. An internal temperate of 135 degrees F is a nice medium-rare (though I understand that USDA recommends a minimum temperate of 145 degrees F). Pshhh.
- At the same time as the steak, add the asparagus to the grill and cook for about 4-5 minutes.
- Slice the steak thinly against the grain. Toss the greens, tomatoes, potatoes, and parmesan cheese with salad dressing, to taste. Plate the salad and add steak and asparagus. Finish with another sprinkle of parmesan.