Eating Local: Strip Steaks w/ Warm Asparugus Salad

It's that time of year, when I eat all the asparugus I can get! I love it raw, grilled, seared, broiled, etc...So on the way home I picked up some tender stalks from a farm stand. Tonight I had grilling on my mind but those 75 degree March days have vanished so to the oven I went.

Over the weekend I picked up another hydroponic tomato, some canela bakery dill bread and some beautiful NY strip steaks from Roots.

I craved something green and crisp to go with this meal. Thankfully my red leaf lettuce, arugula, frisée, and mizuna are coming in nicely! I snipped a few leaves and got cooking.

Here's how I did it:

Ingredients: 3 NY Strip Steaks, patted dry 1 bunch of asparagus, rinsed 1 large tomato, cored and sliced Fresh salad greens, washed and rinsed, and spun in a salad spinner Olive oil Salt & Pepper Dill bread

Method: - Pre-heat broiler - In a large skillit or cast iron pan, heat olive oil - Season the steaks with salt & pepper and cook them over medium high, take your time, you want a yummy caramalized crust - Toss the asparugus in olive oil, salt & pepper, broil for 5-10 mins. You want to get some color on them but do not burn them! - Turn back to the steaks, they'll need 5-7 mins per side - Check on the asparagus, turn off the oven and warm the bread on the asparagus pan while the steaks finish - Plate the bread, salad greens, tomatoes, and asparagus. Remember to let your steaks rest for 5 mins before you dig in. This would be a good time to pick out some wine. We enjoyed some Black Ankle - its my favorite MD vineyard.

Normally my husband sees bread and goes sandwich crazy - not tonight! Right before tucking into dinner I thought how yummy this could be together. I layered the asparagus, greens, tomato and a few slices of steak - heaven. I think this meal will be a summer staple. Fresh, easy, and local. Yum!