Warm Asparagus, Gorgonzola & Steak Salad

I spent much of my afternoon visiting coupon blogs.  They have pretty graphics and lots of enthusiastic promises: Start saving now! Feed Your Family of Six on $3 a month! Eat Tuna Fish Five Days a Week!

I spend much of the afternoon trying to insist myself into wanting to be a couponer.  Being frugal sounds like a lovely thing.  Really, it does.

Stuggle, struggle.  I sat on the computer chair, forcing a smile on my face, telling that empty pit inside my stomach that it was all going to be okay, I could definitely become content being the sort of person that holds up the grocery line, leaves the store with eighteen packets of fruit snacks and instant pudding.  This could be the new me.  Endless amounts of cash left at the end of the month.  Food storage full of months of purchased stock.  Hours spent daily on the computer printing and filing coupons into little plastic envelopes. I wanted it, I told myself.  Wanted to be the sort of legendary couponer that inspires stories throughout the generations.

In the end, I decided I couldn’t do it.  It simply wasn’t me.  Because me just wanted a bunch of fresh asparagus, for which there was no coupon.  And a little mound of steak that would please the hubby.  There wasn’t a coupon for that, either.  And yellow tomatoes were ridiculously expensive, but wouldn’t they round out the color of this meal I began imagining? And then. Oh, gorgonzola cheese.  Why don’t they print daily coupons for gorgonzola cheese?

Well, they don’t.  And that was when I decided to accept my fate at a budget-pinched foodie that feeds my family pretty stuff.  Welcome to my world.  It’s crazy up in here. 

(But gosh, it’s good.)


Warm Asparagus, Gorgonzola & Steak Salad


1 pound top sirloin steak, cut about 1 inch thick
12-15 cherry tomatoes
12-15 sweet yellow tomatoes
1 bunch asparagus, cut in half
1 shallot, finely chopped
3 tablespoons olive oil
salt and pepper to taste
3 ounces gorgonzola cheese
1/3 cup walnuts


Preheat the oven to broil. Transfer a top rack of your oven to the uppermost spot in the oven. Place the steak on a parchment-lined baking sheet. Scatter the tomatoes, asparagus, and chopped shallot across the baking sheet. Drizzle everything with olive oil, sprinkle with an ample amount of fresh-ground pepper and salt the pop the baking sheet onto that top shelf of your preheated oven.

Broil the steak on one side for 5-8 minutes, you'll know it's ready to flip when the edges of the steak begin to brown slightly. Flip the steak over and return the baking sheet to broil until the steak is cooked to your favorite doneness (for us, that usually an additional 4-6 minutes until it's cooked perfectly medium). Remove the pan from the oven and allow it to rest for 10-15 minutes on your stovetop.

Slice the steak into long, thin strips. Toss with the asparagus and tomatoes in a large bowl. Sprinkle with gorgonzola crumbles, walnuts, and an extra helping of ground pepper. Serve immediately and enjoy.