Grilled Pepper Crusted Steak Salad

Instructions

• 1Insert the wire rack into position 6.
• 2Cut each potato into 8 wedges and place them in a bowl. Add 2 teaspoons oil, ½ teaspoon salt and pepper and toss to coat. Place in a single layer over two-thirds of the pizza pan. Reserve the bowl.
• 3Trim and discard the woody ends from the asparagus. Place them in the reserved bowl. Add the remaining oil, ¼ teaspoon salt and pepper and toss to coat.
• 4Once preheated, place the pan in the oven and start the timer. When the oven signals, add the asparagus to the pan and continue cooking. Meanwhile, make the vinaigrette and pepper crust.
• 5Place the mustard, vinegar, salt, pepper and honey in a bowl and whisk to combine. While whisking constantly, slowly add the oil in a thin steady stream until emulsified. Set aside.
• 6Combine the remaining salt and cracked pepper in a small bowl.
• 7Using the tip of a knife, pierce a potato to check it is soft. If not, give it a bit more.
• 8For easy cleaning and to avoid burning, line the roasting pan with foil and place the broiling rack on top. Place the steak on the rack and brush with half the mustard. Sprinkle with half the crust seasoning, turn the steak over and repeat on the other side, gently press down.
• 9Carefully move the wire rack to position 2. Place the pan in the oven and start the timer. When the Rotate Remind signals, turn the steak over and broil the other side.
• 10The steak is ready when a meat thermometer inserted into the thickest part reads 140°F for medium-rare. If you like your steak cooked more, give it a bit more.
• 11Remove the steak from the oven to rest for 10 minutes. This will allow the juices to settle.
• 12Thinly slice the steak.
• 13Place the arugula in a serving bowl, top with the tomatoes and shallot. Drizzle with half the dressing then top with the potatoes and asparagus.
• 14Top with the gorgonzola and steak, drizzle with the remaining dressing and serve.