Warm Balsamic Steak + Veggie Salad

I am OBSESSED with this salad. My friend Rachel shared the recipe with me and it was just so ridiculously delicious! Healthy eating at its best and bonus points for taking hardly anytime at all in the kitchen on a weeknight. Everything cooks together on one pan, making cleanup a breeze. We love to grill our steak but since it takes time to fire up the Joe, it was nice to be able to stick this under the broiler and have it ready in under 20 minutes! 

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. 

Steakhouse Filet Mignon

The following is the reason why I will never be able to live as an herbivore. I have a weird affinity for broccoli and kale salad has become a permanent fixture in my daily diet but there is nothing that can replace a juicy hunk of meat. I picked up these gorgeous filets at The Fresh Market on Sunday and knew exactly how I wanted to prepare them.

I don't ever go out of my way to watch The Barefoot Contessa but I think that her recipes are phenomenal and her Back to Basics cookbook is one of my favorites. She uses simple, fresh ingredients and her dishes are approachable. I happened to catch an episode while I was working out a few weeks ago, (YES, I'm "that girl" who tortures herself with The Food Network while running on the treadmill) and I watched Ina make these delicious steakhouse style filets. The process could not have been easier and the result was to die for. I topped our steaks with pan roasted mushrooms in a Merlot reduction and on the side, we enjoyed an arugula salad with fresh mozzarella, roasted Roma tomatoes and a balsamic vinaigrette. This is totally a dinner party worthy meal.

Steakhouse Filet

recipe from Ina Garten, Barefoot Contessa

2 (10 oz.) filet mignon

Olive oil

Kosher Salt

Fresh cracked pepper

2 Tbsp. unsalted butter at room temperature (optional)

Preheat oven to 400 degrees.

Heat a cast iron skillet over high heat, until very hot. About 5-7 minutes. (I used my Le Creuset Grill Pan)

Pat the steaks dry and brush them with olive oil. Make a mixture of kosher salt and fresh cracked pepper and place on a plate. Roll the steaks into the mixture and coat on all sides.

When the skillet is hot and ready, sear the steaks for about two minutes on each side. (8-10 minutes total)

Top each steak with a tablespoon of butter (I highly recommend the butter) and place the skillet or grill pan directly into the 400 degree oven. Cook steaks until a meat thermometer reaches 120 degrees for rare or around 125 for medium rare. Make sure you are testing the center of the steaks when taking the temperature.

When the steaks have reached the desired internal temperature, remove from oven and onto a serving platter. Cover them tightly and allow them to rest for 10 minutes.