Home » Beef Recipes » Warm beef salad with cherry tomato dressing, asparagus and parmesan
Warm beef salad with cherry tomato dressing, asparagus and parmesan
Serves: 4
Cook: 30 mins
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Equipment
- Chopping board
- knife
- garlic crusher
- Screw top jar
- Griddle pan or frying pan
- tongs
- plate
- tin foil
- Saucepan
- colander
- Large bowl
- Mixing spoon
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Ingredients
- 4 Northern Ireland Farm Quality Assured fillet steaks
- 1 x 5 ml (1 tsp) of olive oil
- 100 g Asparagus tips
- 1 Small bag of baby salad leaves
- 12 Vine-ripened cherry tomatoes
- 50 g Parmesan shavings
Dressing
- 10 Vine-ripened cherry tomatoes
- 1 Clove garlic
- 2 x 15 ml (2 tbsp) Fresh basil
- 4 x 15 ml (4 tbsp) Extra virgin olive oil
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Method
- Make the dressing:· finely chop 10 of the cherry tomatoes;· peel and crush the garlic;· chop the basil;· place in the jar along with the olive oil and red wine vinegar;· put the lid on the jar and shake.
- Rub the steaks with the olive oil. Remember to wash your hands thoroughly after handling raw meat.
- Heat the griddle or frying pan and cook the steaks for 4 minutes on each side.
- Remove from the pan and place on a plate. Cover with foil to rest.
- Bring a pan of water to the boil and cook the asparagus for 3 minutes.
- Drain the asparagus.
- Cut the remaining 12 cherry tomatoes in half.
- Place the salad leaves in a bowl and add the halved cherry tomatoes and parmesan. Pour the salad dressing on top and mix.
- Cut the steaks into 6 thin slices.
- Serve the steak on top of the salad.
