Here’s how I know spring has finally arrived here in Chicago: On one of the first non-30 degree days I stepped outside, pointed my face toward the sun, and basked in its warmth. It has been a long, cold, grey winter and I’m so ready to finally emerge from hibernation.
Sometimes I like to coax the next season with the food I make. I love roasted veggies as much as the next gal, but it’s time for something a little lighter. What you see here: Raw organic arugula with yellow bell pepper, boiled and seasoned baby potatoes, steamed asparagus with shallot vinaigrette, and marinated flank steak. Can I get an OH YEAH? The perfect meal to bridge the seasons: light and fresh flavors with a few hearty slices of steak.
The great thing about this meal is you can serve it so many different ways. Check out the fixins’ below:
You prepare each component separately, which means you can pile everything together into a salad like I did or place each item on a different part of your plate if you’re not into your food touching. Either way it’s a tasty and refreshing way to celebrate the start of spring!
Steak & Asparagus Spring Salad
Since there are several different parts to this meal I offer instructions below on how to prepare each one so you can make it all or pick a few.
Marinated Flank Steak
To a bowl or baking dish combine: 1 pound flank steak, 2 Tbsp olive oil, juice of 1 lime, 2 cloves minced garlic, 1 chopped jalapeño (remove ribs and seeds), 1/2 cup chopped cilantro. Refrigerate for 1 or more hours.
Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add the steak and cook 5 minutes (or more depending on desired degree of doneness) on each side. Remove steak to a plate and let it sit for at least 5 minutes. Slice into thin strips.
Steamed Asparagus & Shallot Vinaigrette
Steam 1 bunch asparagus. Drain and place on a plate. In a bowl whisk together vinaigrette: 2 Tbsp champagne vinegar, 1/2 Tbsp olive oil, 2 Tbsp chopped shallot, 1 Tbsp chopped fresh parsley, salt and pepper to taste. Pour vinaigrette onto asparagus.
In a bowl combine: 7 oz bag organic arugula, 1 chopped bell pepper, 1 Tbsp olive oil, juice of 1 lemon, salt and pepper to taste.
Boil 1 pound baby potatoes until fork tender. Drain. Remove to a bowl and season with salt and pepper.