Recipe: Grilled Steak and Asparagus Salad w/ Roasted Potatoes, Bleu Cheese, and Rosemary Vinaigrette

May 29, 2011 by     8 Comments    Posted under: Main Course Recipes, Recipes, Salad Recipes
Grilled Steak and Asparagus Salad

Grilled Steak and Asparagus Salad

I originally came up with this dish for a cooking class course I was teaching in order to show the diversity of vinaigrette usage and that the concept of salad reaches far beyond lettuce. This delicious salad is a star as a main course meal, and is a perfect entertaining meal on a cool summer night.

Serves 6

Ingredients

  • 2 ½ – 3 pounds beef tri-tip steak or roast
  • 4 pounds Baby Red or Yukon Gold potatoes, quartered
  • 1 red onion, sliced
  • 1 ½ pounds fresh asparagus
  • ¼ pounds crumbled bleu cheese
  • Extra virgin olive oil
  • Kosher salt and fresh cracked pepper to taste
  • Rosemary vinaigrette (recipe follows)

Start by quartering the potatoes. If some of the quarters seem too large, cut them in half again to get a more uniform size with the other potato quarters.

Quartered Potatoes

Quartered Potatoes

Slice the onions into 1/4 inch slices. Then separate the individual pieces and add to the potatoes.

Slice Onions

Slice Onions

Place potatoes and onion on baking sheet. Season with salt and pepper, drizzle with extra virgin olive oil, and toss with hands so as to cover all sides with olive oil. Roast in a 425˚ oven for 45 minutes, or until potatoes are cooked and slightly browned. Set aside and allow to cool.

Season with Salt and Pepper

Season with Salt and Pepper

Drizzle Liberally with Extra Virgin Olive Oil

Drizzle Liberally with Extra Virgin Olive Oil

Toss with Hands to Coat wtih Olive Oil

Toss with Hands to Coat wtih Olive Oil

Prepare asparagus by trimming off the tough ends. Then rub asparagus with extra virgin olive oil, and season with salt and pepper.

Bend Asparagus to find breaking point to cut off tough ends

Bend Asparagus to find breaking point to cut off tough ends

Toss Asparagus with Extra Virgin Olive Oil and Kosher Salt and Pepper

Toss Asparagus with Extra Virgin Olive Oil and Kosher Salt and Pepper

If using a Tri Tip roast, prepare it by removing the thick layer of fat before seasoning.

Trim the Tri Tip

Trim the Tri Tip

Just pull the fat back as you run your knife along the meat

Just pull the fat back as you run your knife along the meat

Trimmed Tri Tip

Trimmed Tri Tip

Rub the Tri Tip with extra virgin olive oil, and season both sides liberally with salt and pepper.

Rub with Olive Oil

Rub with Olive Oil

Season Both Sides Liberally with Kosher Salt and Cracked Black Pepper

Season Both Sides Liberally with Kosher Salt and Cracked Black Pepper

Grill over high heat until medium-rare, approximately 4 minutes on each side. Grill the asparagus at the same time.

Grill Tri Tip Over High Heat

Grill Tri Tip Over High Heat

Grill the Asparagus Too

Grill the Asparagus Too

Grill the Tri Tip and the Asparagus at the Same Time

Grill the Tri Tip and the Asparagus at the Same Time

Check Doneness of Meat with Finger to Get to Medium-Rare

Check Doneness of Meat with Finger to Get to Medium-Rare

About this same time, the potatoes should be done. Remove from oven and allow to cool slightly as you tend to the cooked beef.

Perfectly Roasted Potatoes and Onions

Perfectly Roasted Potatoes and Onions

Let the beef rest for 10 minutes, then slice into 1/8 inch slices.

Thinly Slice Tri Tip on the Diagonal

Thinly Slice Tri Tip on the Diagonal

Plate by placing roasted potatoes and onion on a large serving platter. Top with grilled asparagus and sliced beef. Then add crumbled bleu cheese and Rosemary Vinaigrette. Season to taste with salt and pepper. You can optionally garnish with Onion Chive flowers or Rosemary blossoms if you have them.

Grilled Steak and Asparagus Salad Before Dressing

Grilled Steak and Asparagus Salad Before Dressing

Rosemary Vinaigrette

  • 1 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon red onion, finely chopped
  • 1 ½ tablespoon rosemary, chopped
  • 1 large clove garlic, finely chopped
  • ¼ tsp. onion powder
  • Salt and pepper to taste

Finely chop the rosemary, onion, and garlic, and place into a bowl with the remaining ingredients.

Finely Chop Rosemary Garlic and Red Onion

Finely Chop Rosemary Garlic and Red Onion

Combine with Extra Virgin Olive Oil and Red Wine Vinegar

Combine with Extra Virgin Olive Oil and Red Wine Vinegar

Whisk together to make the vinaigrette.

Whisk to Make Vinaigrette

Whisk to Make Vinaigrette

Pour over Grilled Steak and Asparagus Salad w/ Roasted Potatoes, Bleu Cheese, and Rosemary Vinaigrette Salad.

Grilled Steak and Asparagus Salad w/ Potatoes, Bleu Cheese, and Rosemary Vinaigrette

Grilled Steak and Asparagus Salad w/ Potatoes, Bleu Cheese, and Rosemary Vinaigrette

Recipe by Jothan Yeager, Feb 10, 2008

8 Comments + Add Comment

  • Thank you for this recipe, purchased tri tip today ,looking for a tri-tip salad recipe and found your site. I will prepare this tonight looks like this will be a very tasty dinner. Thanks again.

    Tom Hagen..

    • Thanks for the comment Tom. How did the tri-tip salad turn out?

  • I am Korean and am living Seoul right now teaching culinary english @ Daelim college
    though my English is not perfect.
    Contrary to my expectation, the level of my students is not that high
    and many of them try not to study English in their career.
    so i always wonder how I can draw interests about English through culinary arts field.
    (many of my students do have much interests in culinary arts but not enough interests in English.

    this morning while searching the proper images matching the concept of culinary verbs that I can show my students during the class, I have found your site.
    Pictures that you taken for the site are just perfect for my students and
    they are all easy to understand.
    I am sure that they love this and i will let them know the address so that they can visit your site.
    Wonderful studying material!!!
    Thank you for your efforts and energy!

    • Thank you for your comment and for recommending my site to your students. I hope that they find my site useful, and that it encourages them to study English more. I’m happy to help in any way, so please let me know if you ever need anything. Thanks Doug, and good luck with your students!

  • NICE!!!!!!!!!!!!!!!!!!!!!!!!!!!

  • I must admit that I’m not a terribly big fan of steak, but when we had this, it was truly the most delicious thing I’ve ever tasted.

  • This sounds amazing.

  • this was one of the savoriest things I’ve eaten in some time. If you get a chance do try this recipe. The Blue Cheese sharpened the flavor of the steak and the grilled asparagus had the right combination of veggie crunch with the nice grilled tang.

I love hearing from my readers, so please go ahead and leave a comment!


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The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.