Beef and asparagus salad


Beef and asparagus salad
Serves 2
  • 1 x ribeye steak
  • 100g fresh watercress or baby leaf salad
  • 6 radishes
  • 10 cherry tomatoes
  • 8 asparagus stems
  • for the honey dressing
  • ½ cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • salt and pepper
  1. Heat a char grill pan until hot, then add a little oil and the trimmed asparagus and cook until just tender.
  2. Set aside.
  3. Season ribeye steak with sea salt and place into the pan.
  4. Cook for 2-3 mins on each side (medium rare).
  5. Remove from the pan and allow to rest in a warm place for 5 mins before serving.
  6. Make dressing by whisking all the ingredients.
  7. Season to taste.
  8. Thinly slice radishes and put in a bowl with watercress or leaf.
  9. Slice cherry tomatoes in half, add to the bowl and drizzle dressing over and toss.
  10. To serve, place half of the dressed salad on each plate then slice the ribeye into strips and share between the two plates and serve.


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