This hearty Steak and Asparagus Salad isn’t just tasty, it’s good for you too. Lean steak has lots of protein and asparagus is a great source of folic acid and vitamins. It is also a great salad if you are watching your weight because it is filling without being too high in calories. You can use as much or as little of the dressing as you like and because it contains the punchy flavours of balsamic vinegar and wholegrain Dijon mustard a little of it goes a long way. (You can use ordinary Dijon mustard if you prefer, you may just want to use a bit less.)
Steak and Asparagus Salad is a great way to convince your favourite carnivore that salad is delicious. It’s also incredibly easy and takes just minutes to throw together.
I use sirloin steak for my Steak and Asparagus Salad.
I find sirloin quicker and easier to cook that fillet (not to mention a lot less expensive!). A six to eight ounce sirloin should cook to medium in about six minutes. Be sure to cook the steak whole and allow a little time for it to rest; it makes the steak really juicy and delicious. Cut the steak in thin slices just as you serve the salad so that the meat stays at a nice eating temperature.
Asparagus takes hardly any time at all to cook.
New season asparagus can steam in as little as three minutes and it’s really important to keep an eye on it as overcooked asparagus is not very nice at all.
Steak and Asparagus Salad is a completely meal.
However if you are very hungry – or your dinner companion is a hearty eater – you may want to serve some warmed crusty bread alongside.
Steak and Asparagus Salad is the perfect date night dinner.
It takes no time at all to prepare after a busy day and even if you have kids running around it’s still very do-able. Tuck the kids up in bed, set the table and light some candles. After only a few minutes in the kitchen you’ll have dinner on the table. Crack open the wine and that’s a romantic dinner for two sorted with practically zero stress. That is, provided the kids actually stay in bed…
- 4 cups assorted lettuces, washed and torn
- (I use iceberg, Boston lettuce, baby romaine, Cos or Little Gem lettuces)
- 1 red pepper, de-seeded and sliced
- 1 cup cherry tomatoes, halved
- one large bunch of asparagus (about 14 pieces), washed
- 1 teaspoon mild olive oil
- 1 eight to twelve ounce steak, preferably about a half inch thick
- Worcestershire sauce
- Montreal Steak Seasoning
- For the dressing:
- 3 tablespoons mild olive oil
- 2 tablespoons good Balsamic vinegar
- 2 teaspoons wholegrain Dijon mustard
- 1 generous teaspoon honey
- juices from the steak after it has rested
- Prepare the salad leaves and toss together in a bowl.
- Add the red pepper and cherry tomatoes (reserving a few for garnish) and toss through.
- Prepare the salad dressing by combining the 3 tablespoons mild olive oil, balsamic vinegar, mustard and honey and shaking together well in a container with a tightly fitting lid. Set aside.
- Heat the teaspoon of oil in a frying pan over medium heat.
- Trim any excess fat from the steak and sprinkle with a bit of Worcestershire sauce and Montreal Steak Seasoning on both sides.
- Put the steak in the frying pan.
- After 2 to 3 minutes, depending on how you like your steak cooked, turn the steak over.
- Meanwhile, break any woody ends off the asparagus stalks and bring some water to a boil in a saucepan with a steamer insert.
- Remove the steak from the heat and wrap it in aluminium foil to rest.
- Steam the asparagus for two to three minutes while the steak rests.
- Drain the asparagus.
- Add any juices that have accumulated around the steak to the salad dressing and shake thoroughly to mix.
- Toss half the dressing with the salad.
- Divide the salad between two plates.
- Slice the steak in thin slices and place half the slices on each salad filled plate.
- Divide the asparagus between the plates.
- Drizzle with as much of the remaining dressing you like.
- Garnish with the remaining peppers and tomatoes and serve.
Like the sound of this? Check out my Spring Salads!