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Beef and asparagus salad with citrus dressing

Cooking Time: 25 min minutes

Ingredients (serves 4)

1 cup Capsicum, red, raw

1 spear Asparagus, raw

1 tablespoon Oil, olive, pure

1 teaspoon Pepper, ground, black or white

2 steak Beef, blade steak, lean, raw

1 cup Spinach, English, raw

1 clove Garlic, peeled, raw

1 tablespoon Oil, olive, pure

1 tablespoon Basil, green, fresh, raw

1 teaspoon Juice, lemon

1 cup Juice, orange, no added vitamin C

1 teaspoon Mustard powder, dry

1 teaspoon Pepper, ground, black or white

Method

  • Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under preheated grill, about 6cm from heat source, for 7-10 minutes or until charred and blistered. Transfer to a heatproof bowl and cover with plastic wrap.Set aside for 10 minutes (this will help lift the skin). Peel the capsicum and cut into thin slices. Meanwhile, preheat a barbecue grill or chargrill pan on medium-high. Brush asparagus with half the oil, and season with salt and pepper. Cook on grill, turning, for 3-4 minutes or until bright green and tender crisp. Transfer to a plate and cover with foil to keep warm. Brush beef with remaining oil, and season with salt and pepper. Cook on grill for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. While beef is resting, to make the citrus dressing, place oil, dip, lemon juice, orange juice and mustard in a saucepan over low heat. Cook, stirring, for 1 minute or until heated through. Remove from heat. Taste and season with salt and pepper. Thinly slice the beef across the grain. Place the asparagus, capsicum and spinach in a bowl. Add the beef and gently toss to combine. Divide among serving plates and drizzle with citrus dressing. Serve immediately with garlic & parmesan croutons.

Notes

1 large red capsicum, quartered, deseeded 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths 1 tsp olive oil Salt & freshly ground black pepper 2 (about 500g) beef porterhouse steaks 125g baby spinach leaves Garlic & parmesan croutons (see related recipe), to serve Citrus dressing 1 tbs olive oil 1 tbs basil with cashew & parmesan chunky dip (Wattle Valley brand) 1 tbs fresh lemon juice 1 tbs fresh orange juice 1 tsp wholegrain mustard Salt & freshly ground black pepper

Source

http://www.taste.com.au/recipes/2144/beef+and+asparagus+salad+with+citrus+dressing

Video of this recipe

Nutritional Information
This information is

Protein

22.2g

Dietary Fibre

19.95g

Fat Total

63.375g

Energy Excluding Dietary Fiber

3137kJ

Sodium

40.5g

Carbohydrate Total

25.2g

Cholesterol

11.5g

Sugars Total

19.35g

VItamin C

0g

Energy Including Dietary Fiber

3297kJ

Health Information
  • Asian
  • Italian
  • Salads
  • Soups
  • Indian
  • Casseroles
  • vegetarian
  • Family
  • Budget
  • Biscuit
  • Cakes
  • Kids
  • Dessert
  • In Season
  • Egg Free
  • Low GI
  • Low Fat
  • Low Carb
  • Low Salt
  • Wheat Free
  • Gluten Free
  • Dairy Free
  • Low Chemical
  • Lactose Free
  • Heart Healthy
  • High Protein
  • Cook for one
  • Quick & Easy
  • Diabetes Friendly
  • Organic Vegetarian
  • Preservative/Colour Free
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