Early summer steak salad

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.