Prep Time: 15 minutes, Cook Time: 20 minutes, Serves 4-6 people

• 1 bunch asparagus, trimmed and sliced in thirds
• 1 package mixed greens
• 2 tbsp Bourbon
• ¼ cup of your favorite coffee
• 1 lb skirt steak
• ¼ cup slivered almonds or ½ macadamia nuts

Dressing:

• 1 tbsp Bourbon
• Juice and zest of 1 lemon
• 1 clove garlic crushed
• 1 tsp honey
• 1 tsp dijon seed mustard
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

Directions:

Heat the oven to 450 degrees. On a parchment paper-lined baking sheet add asparagus and almonds and mix with 1Tsp bourbon, oil, and salt. Place in oven and roast for 5 minutes.  

Coat the steak on each side with the coffee and sprinkle with salt. Grill the skirt steak for 4 minutes on each side. If a grill is not available you can pan-sear the steak in a cast-iron skillet for 5 minutes on each side. Once done, remove and let rest for 10 minutes. Then slice against the grain.  

In a mason jar add all the ingredients for the dressing and vigorously shake. Make sure you try it to make sure you have added enough salt.  

In a salad bowl, add mixed greens, asparagus, almonds, and steak. Top with dressing, sprinkle with ground pepper and enjoy.