Asparagus and Beef Puff Pastry Salad

I was first introduced to this recipe by my mother-in-law.  I can remember eating out on the patio in late spring eating this delicious salad.  It was fantastic, and quickly became a regular in our house.  I highly suggest you use grass fed beef as it's taste cannot be replaced.  Not to mention the fact that it most likely came from a happy cow grazing in open pasture (no stinky feed lot for me thank you).  If it is dry aged as well you will find it to be the most tender meat.  Dry aged is when they hang the beef for 2-4 weeks.  This does two magical things.  First, moisture is evaporated and gives it a more concentrated flavor.  Next, the beef's natural enzymes break down the connective tissue, which makes it oh so tender!  You won't find this meet in the supermarket though.  We get ours at our local farmer's market.  But it is worth it! We don't eat a lot of red meat around here, but when we do I want it to be well worth it.  I remember being a kid chewing on pieces of steak that never seemed to dissolve.  Which is one reason I didn't like beef as a child.  When it's not overcooked, grass fed & dry aged...you can have tender, flavorful, goodness in each bite.  The skirt steak is a little more of an affordable option.  But the Chateaubriand steak is 2nd to tenderness only to the filet mignon, so very tender!  Enjoy the salad!

Asparagus and Beef Puff Pastry Salad

1 sheet (I use Pepperidge Farms) puff pastry, defrosted, kept chilled

salt & pepper

3/4 lbs beef skirt steak or Chateaubriand steak, grass fed

2-3 Tblsp olive oil

2 cloves garlic, minced

2 sprigs rosemary, leaves removed & finely chopped

1 large bunch thin asparagus

1/2 cup crumbled blue cheese or feta

1 large bunch (2/3 bag) spring salad mix

3 Tblsp balsamic vinegar (to taste)

Preheat oven to 400*.  Cut thawed puff pastry into 4 squares.  Arrange on a cookie sheet with parchment paper & sprinkle with a little salt & pepper.  Cook until golden brown, about 12 min.  Season steak with olive oil on both sides, garlic, rosemary, & salt/pepper. (If you are using the Chateaubriand steak you might need to cut the entire steak in half lengthwise, because it can be quite thick).  Press the garlic and rosemary into the meat a little so it will stay on.  

Heat grill to high.  Grill meat 3-4 min on each side with high heat.  Remove & let rest 10 min.  Trim bottoms of asparagus (the woody parts & discard) & drizzle with olive oil.  Season with salt and pepper.  Add asparagus to grill.  Turn until tender, about 4 min.  Remove and cut into large 2” pieces.  

On plate, place one baked puff pastry square.  Press the center in just a little so the salad won't come sliding off.  Place a handful of spring salad mix on top of puff pastry.  Drizzle with balsamic vinegar according to taste.  Slice steak thinly across grain into strips and place on top of lettuce.  Place asparagus pieces on top of steak.  Sprinkle crumbled blue cheese or feta on top of asparagus.  Plate other salads.  Season with salt and pepper and serve. 

Serves 4