Spring steak salad
0
- Prep Time10 min
- Total Time10 min
- Makes2 Servings
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 28g, Carbohydrates 11g, Fat 33g, Fibre 3g, Sodium 410mg.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.