Grilled Rib-Eye Steak Salad

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The Steak Marinade:

1/2 tablespoon fresh thyme, chopped

1 tablespoon olive oil

1/2 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1-pound rib-eye steak

The Vinaigrette:

1/2 small shallot, minced

1 teaspoon Dijon mustard

1/4 teaspoon minced fresh thyme

1/2 teaspoon kosher salt

2 tablespoons aged sherry vinegar

1/4 teaspoon sugar

Juice and zest of 1/4 orange

1/2 cup olive oil

Freshly ground black pepper

2 portobello mushrooms, stems removed and discarded

The Herb-Roasted Potatoes:

1/2 pound fingerling potatoes (4-5 medium)

1/2 teaspoon each: minced fresh rosemary and thyme

1/2 tablespoon olive oil

Salt and pepper to taste

The Roasted Asparagus:

1 bundle of asparagus (about 1 pound), stems trimmed

1 tablespoon olive oil or other flavored oil such as orange oil

2 cloves peeled garlic, slivered

1/8 teaspoon kosher salt

The Salad:

5 ounces prewashed baby spinach leaves

5 ounces prewashed frisee

or mixed salad greens

2 small tomatoes, sliced into wedges

1/2 medium red onion, thinly sliced

1/2 cup Gorgonzola cheese, crumbled

3/4 cup walnuts, toasted

(see Note)

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