The asparagus and mushrooms were roasted with some halved cloves of garlic and olive oil at 500 degrees for about 10 minutes. Meanwhile, I sprinkled a chuck steak with a little kosher salt. I heated a non-coated pan till it was ripping hot (technical term there...hah!) and then added the steak and let it sear for 5 minutes. At the end of 5 minutes, I flipped the steak and seared the other side for another 5 minutes, then removed it to a plate and let it rest for 5 mintues. The salad was spring mix tossed with a simple balsamic vinaigrette (olive oil, balsamic vinegar, black pepper, dijon mustard). When the asparagus and mushrooms were tender, I added them to the top of the greens while still warm. I sliced the steak against the grain and added it to the top of the salad, poured a glass of wine and voila! Time to eat!
I was a little concerned that the chuck steak (which is quite a cheap cut) might be too tough when cooked like this, but it wasn't too bad. It had some nice marbling to it and produced a lovely beefy flavor, so it was worth a few more chews per bite. :)
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