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5 from 1 vote

Grilled Steak & Asparagus Salad

A hearty spring and summer salad with grilled steak, tender crisp asparagus and shaved parmesan.
Course Main Dish Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Allie Taylor


  • 1 1/2 pounds marinated top round or steak tips
  • 1 large bunch red leaf lettuce washed, dried and torn
  • 1 pound asparagus washed, trimmed and blanched
  • shaved parmesan
  • 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.