Grilled Steak & Asparagus Salad
A hearty spring and summer salad with grilled steak, tender crisp asparagus and shaved parmesan.
Servings 6
Ingredients
- 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
Instructions
- 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.
Notes
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.