Let me be upfront: I couldn’t decide what to call this dish, so if the name sounds odd, I apologize.
I first considered calling it a “salad” since it technically is one, but that term didn’t fully capture what you actually get. “Medley” felt more accurate — though I’m not sure if it’s the perfect word.
What I do know is this medley is delicious. The idea came from Houlihan’s grilled asparagus salad, which I have missed since it left the menu. I added steak because asparagus, walnuts, arugula, and gorgonzola are already great together — and steak only improves the mix. Then I found a similar recipe on Cheeky Kitchen and loved the idea of broiling the vegetables and steak together with tomatoes. It all felt like fate.
I made a few tweaks — swapping red onion for shallot, adding a drizzle of balsamic vinegar, and serving everything over a spring mix — but the original concept shines through. The flavors blend beautifully and the warm components with the cool greens create a lovely contrast.
You can serve this over spring mix for a lighter meal or toss it with penne for something more substantial. Either way, it’s simple, flavorful, and elegant enough for guests.
Warm Balsamic Steak and Vegetable Medley
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- Author: Morgan
Description
Lightly adapted from Cheeky Kitchen.
Ingredients
Units
Scale
- 1 lb sirloin steak, about 1 inch thick
- 8 cherry tomatoes
- 8 yellow tomatoes
- 1 bunch asparagus, bottoms removed
- ½ red onion, chopped
- 3 tablespoons olive oil
- Kosher salt and black pepper, to taste
- 5 oz gorgonzola cheese
- ⅓ cup walnuts
- 3 cups spring mix
- 1 tablespoon balsamic vinegar
Instructions
- Position the oven rack in the highest slot and preheat the broiler.
- Place the steak on a parchment-lined baking sheet. Scatter tomatoes, asparagus, and red onion around the steak (you can halve about half the tomatoes). Drizzle everything with olive oil and season generously with salt and pepper, coating both sides of the steak.
- Broil the steak 5–6 minutes, flip, then broil another 5–6 minutes for medium. Remove and let rest 15 minutes before slicing.
- Thinly slice the steak. Toss the walnuts with the broiled asparagus and tomatoes in a separate bowl. Pour the juices from the baking sheet into a small bowl and whisk in the balsamic vinegar.
- Arrange spring mix on a serving platter, top with the vegetables and sliced steak, and add any remaining vegetables. Crumble gorgonzola over the top, drizzle with the balsamic mixture, and serve warm.
