Steak and Asparagus Salad with Balsamic Vinaigrette
  • 4 cups assorted lettuces, washed and torn
  • (I use iceberg, Boston lettuce, baby romaine, Cos or Little Gem lettuces)
  • 1 red pepper, de-seeded and sliced
  • 1 cup cherry tomatoes, halved
  • one large bunch of asparagus (about 14 pieces), washed
  • 1 teaspoon mild olive oil
  • 1 eight to twelve ounce steak, preferably about a half inch thick
  • Worcestershire sauce
  • Montreal Steak Seasoning
  • For the dressing:
  • 3 tablespoons mild olive oil
  • 2 tablespoons good Balsamic vinegar
  • 2 teaspoons wholegrain Dijon mustard
  • 1 generous teaspoon honey
  • juices from the steak after it has rested
  1. Prepare the salad leaves and toss together in a bowl.
  2. Add the red pepper and cherry tomatoes (reserving a few for garnish) and toss through.
  3. Prepare the salad dressing by combining the 3 tablespoons mild olive oil, balsamic vinegar, mustard and honey and shaking together well in a container with a tightly fitting lid. Set aside.
  4. Heat the teaspoon of oil in a frying pan over medium heat.
  5. Trim any excess fat from the steak and sprinkle with a bit of Worcestershire sauce and Montreal Steak Seasoning on both sides.
  6. Put the steak in the frying pan.
  7. After 2 to 3 minutes, depending on how you like your steak cooked, turn the steak over.
  8. Meanwhile, break any woody ends off the asparagus stalks and bring some water to a boil in a saucepan with a steamer insert.
  9. Remove the steak from the heat and wrap it in aluminium foil to rest.
  10. Steam the asparagus for two to three minutes while the steak rests.
  11. Drain the asparagus.
  12. Add any juices that have accumulated around the steak to the salad dressing and shake thoroughly to mix.
  13. Toss half the dressing with the salad.
  14. Divide the salad between two plates.
  15. Slice the steak in thin slices and place half the slices on each salad filled plate.
  16. Divide the asparagus between the plates.
  17. Drizzle with as much of the remaining dressing you like.
  18. Garnish with the remaining peppers and tomatoes and serve.
Recipe by April J Harris at