Grilled Flat Iron Steak and Asparagus Salad with Lemon Vinaigrette
- 1/4 cup freshly squeezed lemon juice from 1-1/2 medium lemons
- 1/2 tsp. Dijon mustard
- 1/2 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 6 ea. 8 oz. flat iron Harris Ranch steaks
- 1 tbsp. black peppercorns
- 2 tsp. coriander seeds
- 2 tsp. fennel seeds
- 1-1/4 lbs. thin asparagus spears trimmed
- 3 thin red onion slices
- 1 tbsp. kosher salt
- nonstick olive oil spray
- orange slices
In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving).
Entree Salad Preparation:
Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1-1/2 teaspoons spice mix. Let stand 30 minutes.
Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 2-1/2 minutes per side for medium-rare, transfer steak to cutting board and keep warms. Let rest 10 minutes.
Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
Cut steak crosswise into slices. Arrange steak and asparagus on 6 plates. Drizzle with lemon vinaigrette. Garnish salads with some onion rings and orange slices.