Shaved Beef and Asparagus Salad
Don’t wait another day, this Shaved Beef and Asparagus salad (aka steak and asparagus salad) is a must this season. Packed with flavor, textures, and nutrients, this salad is not only delicious but also incredibly satisfying. Plus, it’s easy to make and can be customized with your favorite ingredients. Let’s dive into the recipe!
Thin shaved beef, tender asparagus, lightly sweet balsamic dressing, sound like a perfect meal for lunch or dinner. The toasted walnuts add a wonderful crunch and nutty flavor to the salad, while creamy feta, or tangy blue cheese, makes it even more delicious and satisfying.
Why you will love beef and asparagus Salad recipe
Flavor Explosion – this salad is bursting with flavor! The combination of savory shaved beef, tender-crisp asparagus, creamy feta, and crunchy toasted walnuts creates a taste sensation that will leave craving more.
Versatility – customize it to suit your taste. Don’t like feta? No problem, swap it out for goat cheese or blue cheese. Not a fan of walnuts? Try toasted almonds or pecans instead. The possibilities are endless!
Satisfying and Filling – despite being a salad, this dish is incredibly satisfying and filling, making it perfect for lunch or dinner. The combination of protein-packed shaved beef and nutrient-rich veggies will keep you feeling full and satisfied for hours. Add a serving of grains or crusty bread for a full meal.
Easy to Make – despite its gourmet appearance, this salad is surprisingly easy and quick to make. With just a few simple ingredients and a quick homemade balsamic vinaigrette, you can have this delicious meal on the table in under 30 minutes.
Warm Balsamic Vinaigrette – takes this salad to the next level. The rich, tangy flavor of the balsamic vinegar combined with the subtle sweetness of honey and the earthy aroma of garlic creates a dressing that is out of this world. Drizzled over the warm shaved beef and asparagus, it adds the perfect finishing touch to this delicious dish.
Ingredients, Variations and Substitutions
Shaved Beef – Thinly sliced steak that cooks quickly and adds a rich, savory flavor to the salad. Choose a tender cut of beef, such as flank steak or sirloin, for best results. Marinating the steak adds flavor and helps to tenderize the meat. You can substitute shaved steak with grilled steak, grilled chicken, shrimp, or tofu for a different flavor profile. Grilled steak adds a smoky and charred flavor to the salad.
Asparagus – Tender-crisp asparagus adds a pop of color and freshness to the salad. Trim or snap the woody ends of the asparagus before cooking. Be careful not to overcook the asparagus. You want it to be tender but still slightly crunchy. You can substitute asparagus with green beans, snap peas, or broccoli florets for a similar texture and flavor. Similarly to the beef – feel free to opt for grilled asparagus. And remember – always opt for fresh asparagus over frozen – especially for this salad.
Arugula – Peppery and slightly bitter arugula adds a bold and distinctive flavor to the salad. Wash and dry the arugula thoroughly before using. You can substitute arugula with spinach, kale, or mixed baby greens for a different flavor profile.
Feta Cheese – creamy and tangy feta cheese adds a rich and bold flavor to the salad. Use crumbled feta cheese for easy incorporation into the salad. If you’re not a fan of feta cheese, you can substitute it with blue cheese, goat cheese, or shredded Parmesan.
Red Onions – crunchy red onion adds a pop of color and flavor to the salad. Slice the red onion thinly for the best texture. TIP: soaking the sliced onion in cold water for a few minutes can help to mellow its flavor. You can substitute red onion with thinly sliced shallots, green onions, or diced white onion. I like to keep things simple with the veggies in this salad but you could certainly add grape tomatoes or red pepper.
Toasted Walnuts – crunchy and nutty toasted walnuts add texture and flavor to the salad. Toast the walnuts in a dry skillet over medium heat until they are golden brown and fragrant. Watch them carefully, as they can burn quickly. You can substitute toasted walnuts with toasted almonds, pecans, or pine nuts for a different flavor profile.
Balsamic Vinegar – tangy and slightly sweet balsamic vinegar adds acidity and depth of flavor to the warm balsamic vinaigrette. You can substitute balsamic vinegar with red wine vinegar, apple cider vinegar, or white balsamic vinegar for a different flavor profile.
Extra Virgin Olive Oil – fruity extra virgin olive oil adds richness and depth of flavor to the warm vinaigrette. You can substitute extra virgin olive oil with avocado oil, grapeseed oil, or walnut oil for a different flavor profile.
Garlic – aromatic and flavorful garlic adds depth of flavor to the warm balsamic vinaigrette. Mince the garlic finely for easy incorporation into the vinaigrette. You can substitute fresh garlic with garlic powder or roasted garlic paste for a different flavor profile.
Dijon Mustard – tangy and slightly spicy Dijon mustard adds depth of flavor and helps to emulsify the warm vinaigrette. Use a smooth Dijon mustard for easy incorporation into the vinaigrette. You can substitute Dijon mustard with whole grain mustard, spicy brown mustard, or yellow mustard for a different flavor profile.
Honey – sweet and floral honey adds a touch of sweetness to balance the acidity of the balsamic vinegar in the warm vinaigrette. You can substitute honey with maple syrup, agave nectar, or brown sugar for a different flavor profile.
Salt and Pepper – adjust to taste and personal preference.
Equipment you will need
- Skillet or frying pan
- Mixing bowls
- Small saucepan
- Whisk
- Chef’s knife and cutting board
- Measuring cups and spoons
Top Tips
Marinate the steak – adds flavor and helps to tenderize the meat, especially if you are using thicker cut of meat. Allow the steak to marinate for at least 30 minutes, or up to 4 hours, for the best results.
Cook the steak and asparagus properly – cook the shaved steak until browned and cooked through, about 3-4 minutes per side. Be careful not to overcook the steak, as it can become tough and chewy. Similarly, cook the asparagus until tender-crisp, about 3-4 minutes, to preserve its texture and flavor.
Toast the walnuts – in a dry skillet over medium heat until golden brown and fragrant enhances their flavor and adds a delightful crunch to the salad.
Make the warm balsamic vinaigrette – cook in a small saucepan over medium heat until heated through, stirring constantly, before drizzling it over the salad.
Toss the salad ingredients – toss the arugula, crumbled cheese, red onion and toasted walnuts together in a large mixing bowl before adding the cooked shaved steak and asparagus.
Dress the salad just before serving – drizzle the warm vinaigrette over the salad and toss gently to combine just before serving.
Customize to your taste – feel free to customize the salad with your favorite ingredients. You can substitute the cheese, greens, nuts, or even the protein to suit your taste preferences.
Serve immediately – this salad is best served immediately after tossing with the warm vinaigrette.
How to make steak and asparagus salad, step by step
- Season asparagus and shaved steak with salt and pepper. Heat a skillet over medium-high heat and cook shaved steak until browned and cooked through, about 3-4 minutes per side, or until your desired doneness. Remove from the skillet and set aside to cool.
- In the same skillet, add the asparagus and cook for 3-4 minutes until tender-crisp. Remove from heat and let it cool.
- Wipe the skillet clean and using medium heat dry toast the chopped walnuts until they are golden brown and fragrant.
- In a small saucepan, make the warm balsamic vinaigrette. Heat up the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the balsamic vinegar, Dijon mustard, honey, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until heated through.
- In a large mixing bowl, combine arugula, crumbled feta, chopped red onion, and chopped toasted walnuts.
- Add the cooked shaved steak and asparagus to the salad.
- Drizzle the warm vinaigrette over the salad and toss gently to combine.
- Serve immediately and enjoy your delicious shaved steak and asparagus chopped salad with warm vinaigrette!
How to best enjoy this salad
- Side of garlic bread or freshly baked crusty bread
- Roasted potatoes
- Grilled veggies
- Quinoa or rice
- Corn on the cobb
- Roasted brussels sprouts
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Storage instructions
- Salad Refrigeration:
- Store the salad in an airtight container in the refrigerator for up to 2-3 days. Keep the salad and the dressing separate until ready to serve.
- To Store Asparagus: If you have leftover cooked asparagus, store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop before serving.
- To Store Shaved Steak: If you have leftover cooked shaved steak, store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop before serving.
- Warm Balsamic Vinaigrette Refrigeration:
- Store the warm vinaigrette in a sealed container in the refrigerator for up to 1 week.
- To Reheat: Reheat the vinaigrette gently in a small saucepan over low heat, stirring constantly, until warmed through. Alternatively, you can microwave it in short intervals, stirring in between, until warmed through.
- Tips:
- Separate Storage: It’s best to store the salad and the dressing separately to prevent the greens from becoming soggy.
- Reheating: If you’re reheating the steak and asparagus, do so gently to prevent them from becoming overcooked and tough
Top tips to know when buying Asparagus
Look for Freshness – choose firm, crisp asparagus stalks with tightly closed tips. Avoid asparagus with wilted or slimy stems, as this indicates that they are not fresh.
Check the Color – look for bright green or purple-tipped asparagus with smooth, unblemished stems. Avoid any stalks that are discolored or have brown spots.
Consider the Thickness – thin asparagus stalks are tender and sweet, while thicker stalks are more fibrous and have a stronger flavor. Choose the thickness based on your preference and how you plan to cook them.
Check the Ends – make sure the ends of the asparagus stalks are not dried out or woody. To test, gently bend the asparagus near the bottom end – it should snap easily and cleanly.
Smell – fresh asparagus should have a mild, grassy scent. Avoid any stalks that have a strong or unpleasant odor.
Seasonality – asparagus is at its peak freshness in the spring months, typically from March to June. However, you can find asparagus year-round in many grocery stores.
Organic vs. Conventional – if possible, choose organic asparagus to avoid exposure to pesticides and chemicals. However, conventionally grown asparagus is generally safe to eat as well.
Storage – to keep asparagus fresh, trim the ends and place the stalks upright in a glass of water in the refrigerator. Cover the tips with a damp paper towel and store them in the vegetable crisper. Asparagus is best eaten within 2-3 days of purchase.
Shaved Beef and Asparagus Salad
Equipment
- skillet or frying pan
- mixing bowls
- small saucepan
- whisk
- Chef's knife & cutting board
- measuring cups and spoons
Ingredients
For the salad
- 1 lb shaved steak
- 1 bunch asparagus trimmed and cut into bite-sized pieces
- 6 cups arugula mixed greens
- ½ cup crumbled feta cheese
- ¼ cup chopped red onion
- ¼ cup chopped toasted walnuts
For the Warm Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Season asparagus and shaved steak with salt and pepper. Heat a skillet over medium-high heat and cook shaved steak until browned and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside to cool.
- In the same skillet, add the asparagus and cook for 3-4 minutes until tender-crisp. Remove from heat and let it cool.
- Wipe the skillet clean and using medium heat dry roast the chopped walnuts until golden brown and fragrant.
- In a small saucepan make the warm balsamic vinaigrette. Heat up the olive oil over medium heat. Add the minced garlic and cook 1-2 minutes, until fragrant. Stir in the balsamic vinegar, Dijon mustard, honey, salt and pepper. Cook 2-3 minutes stirring constantly until heated through.
- In a large mixing bowl, combine arugula, crumbled feta, chopped red onion, and chopped toasted walnuts.
- Add the cooked shaved steak and asparagus to the salad.
- Drizzle the warm balsamic vinaigrette over the salad and toss gently to combine.
- Serve immediately and enjoy your delicious shaved steak and asparagus chopped salad with warm balsamic vinaigrette!
Notes
Nutrition
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Conclusion
So do you think this steak and asparagus salad is going to be your go to this season?
What I love about this steak and asparagus salad, well there are few things, but the shaved beef is very economical piece of meet, not lacking in flavor! Thinly shaved beef is very quick to cook, making this salad great during weekdays. It is easy to scale up this salad to feed the crowd. Also you can quickly customize it to your liking. Swaping the cheese or nuts, adding cherry tomatoes or other veggies is a great way to make this Shaved Beef salad your own. Add quinoa or rice for full and satisfying meal.
FAQ
Can I use a different type of steak?
Yes, you can use a different type of steak such as flank steak, sirloin steak, or ribeye steak. Just make sure to adjust the cooking time accordingly based on the thickness of the steak. Grilled steak is a great option if you prefer a smoky flavor.
What is shaved beef?
Shaved beef, also known as beef shavings or beef slices, refers to thinly sliced pieces of beef. The beef is typically cut against the grain into very thin slices, resulting in tender and easily cooked meat. Shaved beef is often used in recipes where quick cooking is desired, such as stir-fries, salads, sandwiches, and wraps.
Shaved beef is versatile and can be seasoned and cooked in a variety of ways. It cooks quickly and is perfect for adding protein to salads, sandwiches, and other dishes.
Can I make the salad ahead of time?
While you can prep the ingredients ahead of time, it’s best to dress the salad with the warm vinaigrette just before serving to prevent the greens from becoming soggy.
Can I use a different type of cheese?
Absolutely! Feel free to substitute the feta with blue cheese, goat cheese, or shredded Parmesan based on your preference. Blue cheese adds a creamy and tangy flavor that complements the other ingredients.
Can I make the warm vinaigrette ahead of time?
Yes, you can make the warm vinaigrette ahead of time and store it in the refrigerator for up to 1 week. Reheat gently before serving.
Can I use a different type of nut?
Of course! You can substitute the walnuts with toasted almonds, pecans, or pine nuts for a different flavor and texture.
Can I make this salad vegetarian?
Absolutely! You can omit the shaved steak and add extra veggies such as roasted bell peppers, grilled eggplant, or marinated tofu for a vegetarian version of this salad.
Can I use a different type of vinegar for the dressing?
Yes, you can substitute balsamic vinegar with red wine vinegar, apple cider vinegar, or white balsamic vinegar for a different flavor profile.
Can I use pre-cooked steak and asparagus?
Yes, you can use pre-cooked steak and asparagus if you have leftovers. Just make sure to reheat them gently before adding them to the salad.
Can I use a different type of greens?
Absolutely! You can use spinach, kale, or mixed baby greens for a different flavor and texture.
Can I make this salad dairy-free?
Yes, you can omit the cheese or use a dairy-free alternative such as vegan cheese or nutritional yeast.
Can I prepare this recipe using my grill?
Oh great question! The grill is a great option and one of my favorites for summertime. Yes, you can certainly opt for grilled steak and grilled asparagus over your a bowl of arugula, feta cheese, and red onion.
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