Steak, Asparagus & Strawberry Salad with Balsamic-Poppy Seed Dressing

Directions

1. Preheat the oven to 450°F.
2. Rinse and dry the produce, then trim the ends of the asparagus and cut into bite-sized pieces. Toss with a little oil, salt, and pepper, and spread in an even layer on a baking sheet.
3. Roast the asparagus in the oven until just tender and crisp at the edges, about 8–10 minutes. Remove and let cool slightly.
4. Meanwhile, pat the steak dry and season on all sides with the listed spices, then heat a nonstick skillet over medium-high heat.
5. Add a small amount of oil to the hot skillet and cook the steak until it reaches your preferred doneness, about 2–5 minutes per side. Transfer to a plate and loosely cover with foil to rest.
6. In a medium bowl, whisk together oil, balsamic vinegar, brown sugar, poppy seeds, Dijon mustard, and the spices to form the dressing; set aside.
7. Slice the strawberries crosswise into 1/4-inch pieces, then add them to the dressing. Trim and thinly slice the radishes and add them in. Strip basil leaves, roll, and cut into ribbons, then add to the bowl.
8. Toss in the roasted asparagus and the mixed greens with the dressing until evenly coated.
9. Thinly slice the steak against the grain and arrange on top of the salad for serving.
10. Divide the salad between plates, top with the steak slices, and serve.