appetite magazine
Beef and asparagus salad with honey dressing, radishes and cherry tomatoes
 
 
Serves: 2
Ingredients
  • For the dressing:
  • 120ml extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard
  • salt and pepper to taste
  • For the rest:
  • 8 stems asparagus (hard root removed)
  • 1 x 8oz ribeye steak
  • sea salt
  • 6 radishes
  • 100g fresh watercress or baby leaf salad
  • 10 cherry tomatoes
Method
  1. Whisk together the dressing ingredients, season to taste and set aside.
  2. Heat a char grill pan until hot, add a little oil and trimmed asparagus and cook until just tender. Set aside.
  3. Season the steak with sea salt, place in the grill pan and 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.
  4. Slice radishes very thinly and place in a bowl with watercress or baby leaf salad. Slice cherry tomatoes in half and add to the bowl then drizzle the dressing over and toss.
  5. To serve, place half the dressed salad on each plate, slice the ribeye into strips and share between the two plates and serve.
Recipe by appetite magazine at https://www.appetitemag.co.uk/beef-and-asparagus-salad-with-honey-dressing-radishes-and-cherry-tomatoes/