Thursday, 29 April 2010
The 21st Century Housewife’s© Sirloin and Asparagus Salad with Balsamic Vinaigrette
This hearty salad isn't just tasty, it's good for you too. Lean steak has lots of protein and asparagus is a great source of folic acid and vitamins. It is also a great salad if you are watching your weight because it is filling without being too high in calories. You can use as much or as little of the dressing as you like, and because it contains the punchy flavours of balsamic vinegar and Dijon mustard a little of it goes a long way. It's also incredibly easy to throw together at the last minute - and you can always use ready prepared bagged salad leaves if you are really in a hurry.
The quantities below will serve two to three people.
4 to 6 cups of assorted lettuces, washed and torn
(I used iceberg, Boston lettuce and baby romaine)
a handful of radishes, washed and thinly sliced
1 cup cherry tomatoes, halved
one large bunch of asparagus (about 20 pieces), washed
2 to 3 sirloin steaks, about four to six ounces each, preferably about a half inch thick
Montreal Steak Seasoning
3 tablespoons olive oil
2 tablespoons Balsamic vinegar
1 generous teaspoon Dijon mustard
1 teaspoon sugar
Trim any excess fat from the steaks and sprinkle with Montreal Steak Seasoning on both sides. Heat a frying pan and when it is nice and hot, add the steaks.
Meanwhile, trim the asparagus stalks and cut most of them in half but leave about four to six of them whole for garnish. Place in a saucepan with just enough water to cover them, pop a lid on, bring to the boil, and cook for about two to three minutes. Drain immediately, rinse in cold water to stop the cooking and then cover with the lid. Set aside.
Turn the steaks once, cooking for a total of about three to five minutes on each side depending on the desired doneness. Just before they are cooked, put them on a warm plate, cover with aluminum foil and a tea towel, and set aside to rest.
Put the dressing ingredients in a clean jam jar or other container with a lid and shake together well.
Divide the lettuce, radishes, most of the tomatoes and the cut pieces of asparagus between the plates. Toss together. Slice the steaks in fairly thin slices and place on top of the lettuce. Garnish with the whole stalks of asparagus and the remaining cherry tomatoes. Drizzle with the dressing and serve.