Updated: Apr 12
1 lb fresh asparagus, chopped into 2-inch pieces
1 ½ cups baby carrots, thinly sliced
1 cup grape tomatoes, halved
Salt & Pepper
¼ cup + 2 tbsp Italian salad dressing (Link to homemade Italian dressing here)
3 Tbsp balsamic vinegar
1½ Tbsp honey
In a mixing bowl whisk together salad dressing, balsamic vinegar, and honey. Set aside.
Beat steak, slice into strips, and season with salt and pepper for taste. Heat olive oil in a 12-inch skillet over medium-high heat. Then place steak evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until the steak has cooked through (meanwhile, chop asparagus and tomatoes).
Add half the dressing mixture to the skillet and rotate steak to evenly coat. Transfer steak to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper for taste and cook, stirring frequently, until crisp-tender, about 4 minutes.
Add tomato halves to skillet. Drizzle with olive oil and heat for about 3 minutes.
Transfer veggies and tomatoes to plate or platter with steak. Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.