Grilled Beef Sirloin Steak & Baby Arugula Salad

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Ingredients

4-6oz CF Grass Fed Beef Sirloin Steaks

20 oz Baby Arugula

20 ea. Asparagus Spears – blanched and sliced

2 C Cremini Mushrooms – washed and sliced

¾ C Gorgonzola Cheese

4 ea. Hard Boiled Eggs – cut in ½ and yolks removed, chopped

½ C Italian Salsa Verde

2 ea. Grilled French Baguettes – cut in half

For the Salsa Verde

¾ c Italian Parsley – washed, dry and chopped

¼ C Capers – drained

6 ea. Anchovies Fillets – chopped

2 ea. Garlic Cloves – finely chopped

½ C Dill Pickles – chopped

½ C Olive Oil

¼ C Apple Cider Vinegar

1/3 C Fresh Squeeze Lemon Juice

1 TBSP Lemon Zest – chopped

1 tsp Black Pepper

Method

Make Salsa Verde – In a mixing bowl combine all ingredients. Transfer to a small bowl and refrigerate until needed.

Cut the end section of the asparagus. Cook (blanch) in boiling salted water for 30 seconds, remove from water and immediately plunge into ice water to stop them from continuing cooking. Slice the asparagus to about 1 ½ inch long and set aside.

For the mushrooms, wash and pad dry the mushrooms. Slice them and keep aside.

About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature. Heat your grill to high. In a mixing bowl, drizzle about 2 TBSP of olive oil over the steaks and season with sea salt and freshly ground black pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 more minutes for medium – rare (internal temperature of 135*F), 5 to 7 minutes for medium (140*f) or 8 to 10 minutes for medium – well (150*F).

Transfer the steaks to a platter, covered loosely, and let rest 5 minutes before slicing.

Cut French baguettes in ½, drizzle olive oil and season with sea salt and black pepper and grill until crispy on the outside.

Meanwhile, in a large mixing bowl combine the arugula, asparagus, mushrooms, egg whites, gorgonzola cheese and the Salsa Verde. Season with sea salt and fresh ground black pepper. Mix well and place in a serving platter.

Prepared With