Beef and asparagus salad
Serves 2
Author: appetite kitchen
Ingredients
- 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
Method
- Heat a char grill pan until hot, then add a little oil and the trimmed asparagus and cook until just tender.
- Set aside.
- Season ribeye steak with sea salt and place into the pan.
- Cook for 2-3 mins on each side (medium rare).
- Remove from the pan and allow to rest in a warm place for 5 mins before serving.
- Make dressing by whisking all the ingredients.
- Season to taste.
- Thinly slice radishes and put in a bowl with watercress or leaf.
- Slice cherry tomatoes in half, add to the bowl and drizzle dressing over and toss.
- 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.
