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Beef and asparagus salad with citrus dressing
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Citrus-infused summer salad with succulent grilled steak.
Ingredients:
  • 1 large red capsicum, quartered, deseeded
  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths
  • 4.60 gm olive oil
  • Salt & freshly ground black pepper
  • 2 (about 500g) beef porterhouse steaks
  • 125g baby spinach leaves
  • 27.30 gm olive oil
  • 1 garlic clove, crushed
  • 11.80 gm wholegrain mustard
  • 1/2 baguette (French breadstick), cut into 5mm-thick slices
  • 20g (1/4 cup) finely grated parmesan
  • 18.20 gm olive oil
  • 20.00 ml Chunky Basil With Cashew & Parmesan Dip
  • 21.00 gm fresh lemon juice
  • 21.00 gm fresh orange juice
  • 5.90 gm wholegrain mustard
Instructions:
  • To make flavorful garlic croutons, preheat your oven to 180°C and line a baking tray with non-stick baking paper. In a bowl, mix together oil, garlic, and mustard. Brush baguette slices generously with the aromatic mustard mixture, then arrange them on the tray.
  • Top baguette slices generously with flavorful parmesan cheese. Bake in the oven, remembering to flip halfway through, until perfectly crisp, in about 12-15 minutes.
  • 1. Preheat the grill on high. 2. Arrange the capsicum, skin-side up, on a baking tray. Grill under the heat for 7-10 minutes until charred and blistered. 3. Transfer the capsicum to a heatproof bowl, cover with plastic wrap, and let it sit for 10 minutes to help lift the skin. 4. Peel the capsicum and cut into thin slices.
  • Preheat a barbecue grill or chargrill pan on medium-high while brushing asparagus with half the oil and seasoning with salt and pepper. Grill, turning occasionally, for 3-4 minutes until vibrant green and tender-crisp. Transfer to a plate, cover with foil to keep warm. Brush beef with remaining oil and season with salt and pepper. Grill for 4-5 minutes on each side for medium doneness. Rest covered with foil for 5 minutes before serving.
  • After letting the beef rest, create the citrus dressing by combining oil, vinegar, lemon juice, orange juice, and mustard in a saucepan over low heat. Stir and cook for 1 minute until warmed. Take off the heat, taste, and season with salt and pepper to your liking.
  • Slice the beef thinly against the grain. Combine the asparagus, capsicum, spinach, and beef in a bowl, gently toss. Serve on plates and drizzle with citrus dressing. Enjoy with garlic & parmesan croutons right away.

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