My husband could eat a ham sandwich for supper every night and be completely fulfilled. I, on the other hand, need variety. I need change! I get tired of eating the same thing 4 nights in a row. We go in spurts in the summer, where we will grill a bunch of chicken on Sunday or Monday and then eat it over salad every night during the week. And while that’s economical, doesn’t require heating my kitchen up when it’s 102 at 730pm, and is exceptionally healthy, I get b.o.r.e.d. quickly.
In order to cure my insatiable need for new things to cook, I rely heavily on a combination of food magazines and blogs for new ideas. I rarely pull out one of my umpteen cookbooks, though I am trying to be a bit more intentional about doing so by making lists of recipes that sound good and sticking it in the front of the cookbook. If you read many of the blogs or scour pinterest with any regularity, you know that recipes have a tendency to make the rounds and this is one of those. It’s a tried and true, easy weeknight supper!
Asparagus, Tomato, Steak and Goat Cheese Salad
via Elefantitas Alegres
bunch of asparagus, chopped
box of grape or campari tomatoes
1 shallot, chopped
1 lb top sirloin steak, seasoned
goat cheese crumbles
Preheat broiler and move rack into highest position.
Line a baking sheet with a piece of parchment and place steak in the middle. Spread the asparagus, tomatoes and shallot around, and drizzle it all with olive oil. (jcristg lesson learned on my last venture: parchment paper WILL catch on fire under a broiler if it’s not cut to fit the pan properly. Whoops.)
Broil for 5-8 minutes, or until the steak starts to curl up a bit, and brown. Flip the steak and cook another 4-6 minutes. Let rest on the stovetop for 10-15, cut the steak and toss with the vegetables and the juice. Crumble goat cheese on top and serve. (the original recipe calls for gorgonzola and walnuts. I love the goat cheese instead, and obviously leave off the nuts.)