Grilled Steak & Asparagus Salad
A hearty spring and summer salad with grilled steak, tender crisp asparagus and shaved parmesan.
Main Dish Salad
marinated top round or steak tips
large bunch red leaf lettuce
washed, dried and torn
washed, trimmed and blanched
raspberry vinaigrette dressing
optional: fresh raspberries for garnish
Grill marinated steak just how you like it.
Remove from the grill, cover with foil and let sit for 10-15 minutes, then thinly slice.
Separately, place washed and trimmed asparagus flat in a frying or sauce pan. Cover with water and put the lid on.
Bring water to a quick boil at high heat, cooking for 3-5 minutes total, just until asparagus is bright green and a sharp knife easily pierces the center.
Immediately drain and quickly shock in an ice water bath to stop from cooking further.
(Asparagus should be tender crisp, not mushy.)
When cool, chop asparagus into bite size pieces.
Arrange salads on individual serving plates.
First lay a bed of red leaf lettuce on each plate.
Top with asparagus, shaved parmesan and steak slices.
Drizzle raspberry vinaigrette dressing over all.
Garnish with fresh raspberries if desired.
This recipe makes six generous main dish servings, allowing for 1/4 pound steak per person. You can easily use less and we often do.