With a tip of the hat to a base recipe in this month's Sunset magazine - enjoy this satisfying meal when spring asparagus and late-winter greens crossover in your garden or neighborhood farmers market:
Marinate 1 large grass-fed top sirloin steak in a combination of worcester sauce, red wine, and olive oil that suits your taste for 8 - 24 hours.
Line a platter with freshly washed spinach leaves. Wash and trim a large handful each of kale and swiss chard leaves, preferably young. Put them in a pot and drizzle a 1/2 C of water over them. Turn the heat on medium high for about 3 minutes, then turn it off and let the greens steam.
Meanwhile, wash and trim 1 bunch asparagus into 2-inch pieces, discarding the woody end. Bring a large pot of heavily salted water to boil while you prepare a large bowl of ice water. Boil the asparagus for 3-5 minutes, then drain in a colander and plunge into the ice water until cool. Drain and set aside.
Broil or grill the steak until rare or medium rare.
While the steak is broiling, toast 1/2 C of pine nuts over medium heat in a dry pan, about 5 minutes total. Remove the pan from heat and set aside.
Chop 1/2 of a red onion.
Now, to assemble (the fun part):
Arrange the steamed greens over the spinach, sprinkle the red onion over that, pile the cooled asparagus in the middle. Slice the steak across the grain and into bite-sized lengths and scatter around the asparagus. Sprinkle the toasted pine nuts over everything, then encircle the whole thing with crumbled feta cheese.
Whisk together 2 TBS each lemon juice and dijon mustard and slowly add 3 TBS olive oil. Drizzle over your salad and enjoy immediately.
This salad pairs well with a spicy Syrah.