Shaved Beef and Asparagus Salad
Packed with flavor, textures, and nutrients, this salad is delicious and very satisfying. Plus, it's easy and quick to make and can be customized with your favorite ingredients.
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
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.
Dress the salad just before serving - drizzle the warm balsamic 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.
Nutrition
Serving: 1cupCalories: 286kcalCarbohydrates: 6gProtein: 18gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 57mgSodium: 199mgPotassium: 337mgFiber: 1gSugar: 3gVitamin A: 561IUVitamin C: 4mgCalcium: 110mgIron: 2mg
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