the Breville Test Kitchen

Grilled Pepper Crusted Steak Salad

Name: Grilled Pepper Crusted Steak Salad
Cook time: 900 s
Total time: 2700 s
Yield: Serves 4
Ingredients: 2 medium red-skinned potatoes; 4 tsp olive oil - divided; 2 tsp kosher salt - divided; Freshly ground black pepper - to season; 1 bunch asparagus; 1 tbsp cracked black pepper; 1½ lb tender steak - about 1¼-inch thick (rib eye, sirloin, tri tip, New York strip, etc.); 1½ tbsp Dijon mustard; 5 oz arugula; 8 oz cherry or grape tomatoes - cut in half; 1 shallot - thinly sliced; 3 oz gorgonzola cheese - crumbled; 1 tbsp Dijon mustard; 3 tbsp red wine vinegar; ½ tsp kosher salt; Freshly ground black pepper - to season; 2 tsp honey; ⅓ cup (2¾ fl oz) olive oil

Full of flavors and textures, this recipe has it all. Juicy pepper crusted steak, roast potato wedges, air-fried asparagus over a bed of peppery arugula topped with crumbled gorgonzola and drizzled with mustard vinaigrette.

45 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

2 medium red-skinned potatoes
4 tsp olive oil
divided
2 tsp kosher salt
divided
Freshly ground black pepper
to season
1 bunch asparagus
1 tbsp cracked black pepper
1½ lb tender steak
about 1¼-inch thick (rib eye, sirloin, tri tip, New York strip, etc.)
1½ tbsp Dijon mustard
5 oz arugula
8 oz cherry or grape tomatoes
cut in half
1 shallot
thinly sliced
3 oz gorgonzola cheese
crumbled

For the vinaigrette

1 tbsp Dijon mustard
3 tbsp red wine vinegar
½ tsp kosher salt
Freshly ground black pepper
to season
2 tsp honey
⅓ cup (2¾ fl oz) olive oil

Instructions

1Insert the wire rack into position 6. Set the oven to Air Fry, Super Convection, 425°F, for 20 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
2Cut each potato into 8 wedges and place them in a bowl. Add 2 teaspoons oil, ½ teaspoon salt and pepper and toss to coat. Place in a single layer over two-thirds of the pizza pan. Reserve the bowl.
3Trim and discard the woody ends from the asparagus. Place them in the reserved bowl. Add the remaining 2 teaspoons oil, ¼ teaspoon salt and pepper and toss to coat.
4Once preheated, place the pan in the oven and cook for 20 minutes. When the Rotate Remind signals, add the asparagus to the pan and continue cooking. Meanwhile, make the vinaigrette and the pepper crust.
5Place the mustard, vinegar, salt, pepper and honey in a bowl and whisk to combine. While whisking constantly, slowly add the oil in a thin steady stream until emulsified. Set aside.
6Combine the remaining 1¼ teaspoons salt and the cracked pepper in a small bowl.
7Using the tip of a knife, pierce a potato to check it is soft. If not, cook a little longer.
8For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the steak on the rack and brush with half the mustard. Sprinkle with half the crust seasoning, turn the steak and repeat on the other side, gently press down.
9Carefully move the wire rack to position 2. Place the pan in the oven. Set the oven to Broil, High for 14 minutes and press Start. After 10 minutes, turn the steak over and broil the other side.
10The steak is ready when a meat thermometer inserted into the thickest part reads 140°F for medium. If you like your steak cooked more, broil it a little longer.
11Remove the steak from the oven to rest for 10 minutes. This will allow the juices to settle.
12Thinly slice the steak.
13Place the arugula in a serving bowl, top with the tomatoes and shallot. Drizzle with half the dressing then top with the potatoes and asparagus.
14Top with the gorgonzola and steak, drizzle with the remaining dressing and serve.