Ingredients:

4 5-oz beef sirloin steaks, each 1/2" thick (can also use 4 boneless, skinless chicken breasts)
2 Tbsp Urban Accents Vermont Grill DRYGLAZE
2 Tbsp extra-virgin olive oil plus additional
1 lb asparagus 16-20 spears, trimmed
8 6-inch wooden skewers, soaked in water for at least 30 minutes
Urban Accents Sonoma Pepper
8-10 cups (packed) mixed baby greens
1 medium red onion, thinly sliced
1 red bell pepper, thinly sliced
2 plum tomatoes, sliced

Dressing:
4 Tbsp balsamic vinegar
2 tsp Dijon mustard
2 tsp Urban Accents Tuscan Villa
1/2 cup olive oil

Directions:

Rub steaks lightly with olive oil and sprinkle both sides with Vermont Grill DRYGLAZE.  Cover lightly with plastic wrap and refrigerate for 30 minutes.  Remove from refrigerator and let meat com to room temperature, approx 15 minutes.   


Divide asparagus into 4 bunches. Align each bunch in a flat row and thread 2 skewers crosswise through each bunch.  Brush asparagus with olive oil and sprinkle lightly with Sonoma Pepper.


Prepare grill for medium heat.  In large bowl, whisk together balsamic vinegar, Dijon mustard and Tuscan Villa.  Stream in oil, whisking constantly until dressing is creamy and emulsified.  Salt and pepper to taste.  Pour half of dressing into serving cruet for later use.  To large bowl, add greens, red onion and red pepper; toss to coat.  Divide salad mixture between 4 plates. 


Place steaks and asparagus on grill.  Grill asparagus 3 to 5 minutes on each side until tender.  Grill steaks until an internal temperature of 150-160 degrees F for medium rare is reached.  Transfer steaks to cutting board and let rest 10 minutes.  Remove asparagus spears from skewers and diagonally cut into 1" pieces.  Divide between 4 plates.  Thinly slice steaks crosswise and arrange atop salads.  Garnish with tomato slices.  Drizzle additional dressing as desired.   


* To make single salad(s), use 1 tsp Vermont Grill DRYGLAZE per steak and decrease remaining ingredients accordingly.