With so many fresh vegetables in season right now, you could add whatever you like! Brussels sprouts, mushrooms, zucchini and corn would be great additions.
This is light and summery but still filling enough for a meal. And salad for dinner means we didn't have to feel guilty about popcorn and wine to enjoy during Jojo's FINAL ROSE on Monday night!
Warm Balsamic Steak + Veggie Salad
recipe adapted from Host the Toast
1 lb. skirt steak or flank steak
1 bunch asparagus, ends trimmed
1 cup cherry tomatoes
1/2 red onion, sliced
a couple handfuls of baby greens
olive oil, for drizzling
2 Tbsp. balsamic vinegar
handful chopped walnuts
salt and pepper, to season
Adjust rack to the highest spot in the oven and turn oven on to broil. Prepare a baking sheet with parchment paper.
Place steak in center of baking sheet and surround with the vegetables. Drizzle vegetables and steak with olive oil and season with salt and pepper. Make sure to salt and pepper both sides of the steak.
Place steak and veggies in the oven. Cook for 5 minutes, then flip the steak and cook for another 5 minutes. Remove tray from oven and place steak on a cutting board and cover with tin foil. Let it sit for 10-15 minutes.
Transfer roasted vegetables and remaining juices to a medium bowl. Toss with balsamic vinegar and walnuts and season with salt and pepper as needed.
To assemble the salads, start with a handful of baby greens, then layer on the warm vegetables. Slice steak thinly, against the grain, and place on top.