Balsamic Steak Salad
Juicy steak slices, grilled vegetables, crumbles blue cheese, and a balsamic dressing make this steak recipe perfect for summer. And celebrating Dad!
Ingredients
Roasted Potatoes:
- 2 lbs new or baby potatoes, halved or quartered if larger
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tbsp sweet smoked paprika
- 1 tsp kosher salt
Steak:
- 1-1.5 lbs flank steak (or flat iron or skirt steak)
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
Grilled Vegetables:
- 1/2 lbs sliced mushrooms, cremini or button
- 2 tbsp butter
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 clove garlic, minced
- 1 lbs (454 grams) asparagus, trimmed
Balsamic Dressing:
- 2-4 tbsp balsamic reduction
Garnishes:
- 1/4 lbs blue cheese in small pieces (I used a creamy light blue cheese)
- 1 tbsp chopped fresh chives
- 1/2 pint cherry tomatoes
Instructions
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Preheat grill to high.
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Place potatoes, olive oil, garlic powder, sweet smoked paprika, and salt in two layer of foil. Fold foil so package is well sealed. Place on grill and cook for 20-30 minutes, flipping once, until potatoes are soft and cooked through.
Reduce grill heat to medium and close lid.
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Place mushrooms, butter, salt, pepper, and garlic two layer of foil. Fold foil so package is well sealed. Place on grill and cook for 25-30 minutes, flipping once, until mushrooms are browned and cooked.
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Season steak with salt and pepper.
Add steak and asparagus to the grill with 10 minutes out for potatoes and mushrooms. Cook for 3-5 minutes (the closer to 1" thick pieces will require the longer cooking) per side, flipping once for medium rare (deduct time for rare and add time for well done).
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Remove steak from grill and let rest for 3-5 minutes before slicing against the grain into strips.
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Serve steak with potatoes and mushrooms, drizzled with balsamic reduction and serve with garnishes (blue cheese, chopped chives, and tomatoes).