Grilled Steak and Asparagus Salad

This is a great dinner.  If you want to cut back on fat, change the goat cheese for some Feta.  Based on a recipe from Canadian Living Magazine.

1/2 tsp celery seeds
1/4 tsp each salt, pepper and onion powder
450 g beef grilling steak
1 red onion, cut in 1/2 inch thick rings
2 tsp olive oil
1 bunch asparagus, trimmed
6 cups torn hearts of romaine lettuce
70 g herb or pepper coated goat cheese, crumbled

Pesto Vinaigrette
1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
2 tbsp sun-dried tomato pesto
1/4 tsp pepper

Combine celery seeds, salt, pepper and garlic powder; rub all over steak.

Brush onion with some of the oil; toss asparagus with remaining oil.

Place steak, onion and asparagus on greased grill over medium high heat; close lid and grill, turning once, until steak is medium rare, onion is softened and asparagus is tender crisp, about 8 minutes.  Remove to cutting board.  Let steak stand for 5 minutes before thinly slicing.  Meanwhile, halve onion rings and asparagus.

PESTO VINAIGRETTE: Meanwhile in a large bowl, whisk together oil, vinegar, pesto and pepper.   Add lettuce, onion and asparagus; toss to coat.  Sprinkle with goat cheese.  Top with steak.