Steak & asparagus salad
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
An absolute classic
Ingredients
Calorie controlled cooking spray
4 spray(s)
Asparagus, raw
200 g, trimmed
Beef sirloin steak, lean, raw
300 g, any fat removed
Tomato
100 g, use baby plum, halved
Watercress
80 g
Cucumber
¼ individual, extra large, sliced
Horseradish Sauce
2 tablespoon(s)
Lemon
1 zest(s) of 1, finely grated
Vinegar, All Types
1 teaspoon(s), use cider vinegar
Caster Sugar
½ teaspoon(s)
Instructions
1
Heat a griddle pan or heavy-based frying pan and mist with cooking spray. Fry the asparagus for 3–4 minutes or until lightly charred. Remove from the pan and set aside.
2
Mist the steaks with cooking spray, add to the hot pan and fry for 2 minutes on each side for rare, 3 minutes for medium and 4 minutes for well done. Remove from the pan, cover with foil and rest for 15 minutes
3
Arrange the asparagus, tomatoes, watercress and cucumber in piles on 4 serving plates. Slice each steak and place on top of the salad. Mix the horseradish, lemon zest, vinegar and sugar together and season. Drizzle over the salads and serve.
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