Sweet Breakfast Bagels

Sirloin Steak Summerlicious Salad

Ingredients

8 oz Sirloin steak

Pesto divided (recipe follows)

2 cups baby spinach

1 bunch asparaguses

1 bourbon vanilla bean

1 tbs extra virgin olive oil

chopped tomatoes for garnish

Salt and Pepper to taste

Pesto

¼ bunch fresh Italian parsley

1 sprig fresh thyme

4 fresh basil leaves

1 sprig fresh rosemary

1 tsp fresh oregano leaves

1-2 garlic cloves

¼ cup white vinegar

½ cup water

2-3 tbs olive oil (truffle oil would work great too).

Salt to taste

Preparation

Preheat your grill at 375 degrees.

Meanwhile put all of the ingredients for your pesto in the food processor and blend well. Season the steak with salt and pepper. Separate the pesto and use ½ of it to marinade the steak. (If you want to use the rest of the pesto at once, be my guest! but too many herbs can make food a bit bitter). Drizzle the meat with oil before grilling and cook as desired. Remove meat from heat and cover for ten minutes with foil.

Cut the vanilla bean lengthwise and scrape. Add the seeds to a medium size pan heated at medium heat along with the olive oil. Wash and pat dry the asparaguses and cut ¾ of them lengthwise. Discard the smaller ends. Add the asparaguses to the pan and sauté for about 10 minutes. Remove from heat. They still should be crunchy.

To plate, make a bed with the spinach, lightly drizzle with olive oil, add salt and pepper. Put the asparaguses on top. Slice the meat in diagonal against the grain for more tender meat and put it on top of the asparaguses. Garnish with chopped tomatoes on top of the meat and the rest of the pest sauce around the plate (if you still have some!)