Provided by Rachael Ray : Food Network
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven 400 degrees F.
- Preheat a grill pan or outdoor grill on high. With a sharp knife, cut the thawed but chilled puff pastry sheet in to 4 squares and arrange on a cookie sheet and sprinkle with a little salt and pepper.
- Cook the puff pastry according to package directions, or until golden brown all over, about 12 to 15 minutes.
- While the puff pastry is cooking, season the skirt steak with extra-virgin olive oil, garlic, rosemary, salt and pepper. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute.
- While the steak is cooking, trim the woody ends off a small bunch of asparagus. Drizzle with extra-virgin olive oil and season with salt and pepper. As soon as the steak is off the grill and resting, add the asparagus to the grill.
- Grill the spears turning frequently until the asparagus is tender, about 4 to 5 minutes. Remove the asparagus from the grill and cut into large 2-inch pieces.
- In a bowl, toss together the grilled chopped asparagus, crumbled blue cheese, and chopped arugula. Season the mixture with balsamic vinegar, salt and pepper.
- Slice the rested steak thinly across the grain. Top each golden brown puff pastry square with some steak slices. Top the steak with the asparagus salad and serve.
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