Spring steak salad
Chatelaine
This article has not been rated yet.
* PLUS Cooking time: 9 minutes, Standing Time: 5 minutes
A pan-seared steak over a simple asparagus and radish salad makes a fresh yet satisfying weeknight dinner.
Ingredients
-
1/2 bunch
asparagus
-
250 g
strip loin
steak
-
1
lemon
-
1 tsp
Dijon
mustard
-
1
garlic clove
, minced
-
1/4 tsp
salt
-
3 tbsp
olive oil
-
1
carrot
-
4
radishes
-
Bibb
lettuce
-
2 tbsp
chopped fresh tarragon, mint or
chives
, optional
Instructions
- Bring a shallow frying pan of water to a boil. Add asparagus. Cook just until tender, about 3 min. Drain and immediately rinse under cold running water to stop cooking. Pat dry and cut diagonally into 2-in. (5-cm) pieces. Brush steak with vegetable or olive oil, then sprinkle with salt and pepper. Coat a frying pan with oil and set over medium-high. When hot, add steak. Reduce heat to medium. Cook 3 to 4 min per side for medium rare. Let stand 5 min.
- Meanwhile, squeeze 3 tbsp (45 mL) juice from lemon into a small bowl. Whisk in Dijon, garlic and salt. Slowly whisk in 3 tbsp (45 mL) olive oil. Using a vegetable peeler, peel off long slices of carrot. Cut radishes into quarters. Arrange several lettuce leaves over dinner plates. Slice steak and lay over lettuce. Arrange asparagus, carrot strips and radishes in piles over leaves. Drizzle with dressing and sprinkle with herbs.
Nutrition (per serving)
- Calories
- 454,
- Protein
- 28 g,
- Carbohydrates
- 11 g,
- Fat
- 33 g,
- Fibre
- 3 g,
- Sodium
- 410 mg.
