Grilled Steak And Asparagus Salad Recipes

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GRILLED STEAK AND ASPARAGUS SALAD



Grilled Steak and Asparagus Salad image

Make and share this Grilled Steak and Asparagus Salad recipe from Food.com.

Provided by RecipeNut

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup bottled light olive oil vinaigrette dressing
1/3 cup A.1. Original Sauce
1 beef top round steak (l-pound)
1 (10 ounce) package frozen asparagus spears, , cooked and cooled
1/2 cup thinly sliced red bell pepper
8 large lettuce leaves
1 tablespoon toasted sesame seeds

Steps:

  • Blend vinaigrette and steak sauce.
  • Pour marinade over steak in nonmetal dish.
  • Cover; refrigerate 1 hour.
  • Remove steak from marinade; reserve marinade.
  • Grill or broil steak, 4 inches from heat source, 5 minutes, basting occasionally with marinade.
  • Turn steak and baste with marinade once more.
  • Grill or broil 5 minutes more or until desired doneness.
  • Thinly slice steak; arrange steak, asparagus and red pepper on lettuce leaves.
  • Heat marinade to a boil; pour over salad.
  • Sprinkle with sesame seeds; serve immediately.

Nutrition Facts : Calories 48.6, Fat 2, SaturatedFat 0.3, Sodium 24.5, Carbohydrate 6.3, Fiber 2.9, Sugar 2.1, Protein 3.1

GRILLED STEAK AND ASPARAGUS SALAD



Grilled Steak and Asparagus Salad image

Marinated and grilled steak slices, asparagus and red peppers are arranged over lettuce and drizzled with vinaigrette for a delicious main-dish salad.

Provided by My Food and Family

Categories     Home

Time 57m

Yield Makes 4 servings.

Number Of Ingredients 7

1/2 cup A.1. Classic Marinade
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1 boneless beef top round steak (1 lb.)
1 lb. fresh asparagus spears, steamed until crisp-tender, cooled
1/2 cup thinly sliced red peppers
8 large lettuce leaves
1 Tbsp. sesame seed, toasted

Steps:

  • Preheat grill to medium. Mix marinade and 1/4 cup of the dressing until well blended. Place steak in shallow glass dish. Add marinade mixture; turn steak to evenly coat both sides. Cover. Refrigerate 30 min., turning after 15 min. Remove steak from marinade; discard marinade.
  • Grill steak 12 min. for medium doneness (160°F), turning occasionally. Cut steak into thin slices.
  • Arrange steak, asparagus and peppers on lettuce-covered plate. Drizzle with remaining 1/4 cup dressing; sprinkle with sesame seed.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

GRILLED STEAK AND ASPARAGUS SALAD WITH HOISIN VINAIGRETTE



Grilled Steak and Asparagus Salad with Hoisin Vinaigrette image

Categories     Salad     Steak     Asparagus     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 17

For vinaigrette
1/4 cup hoisin sauce
1/4 cup white wine vinegar
1/4 cup canned low-salt chicken broth
2 tablespoons olive oil
4 teaspoons minced peeled fresh ginger
1 tablespoon soy sauce
2 teaspoons hot Chinese-style mustard or Dijon mustard
For salad
1 tablespoon black peppercorns
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 1-pound top sirloin steak (about 1 inch thick)
Nonstick olive oil spray
1 1/4 pounds thin asparagus spears, trimmed
3 thin red onion slices
Orange slices

Steps:

  • Make vinaigrette:
  • Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
  • Make salad:
  • Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.
  • Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.
  • Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
  • Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.

GRILLED ASPARAGUS AND ROASTED MUSHROOM SALAD WITH TOASTED PECANS, BLUE CHEESE AND RED CHILE MUSTARD VINAIGRETTE



Grilled Asparagus and Roasted Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile Mustard Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound asparagus, grilled
1 pound assorted mushrooms (portobello, cremini, shiitake) coarsely chopped
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Salt and pepper
1/4 cup toasted pecans
8 ounces American blue cheese
2 tablespoons Dijon mustard
1 tablespoon ancho chile powder
Salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

  • Heat olive oil in a large saute pan over high heat. Add mushrooms and cook until golden brown. Add thyme and season with salt and pepper. Toss asparagus with a few tablespoons of the vinaigrette and season with salt and pepper. Arrange 1/4 of the mushrooms in the center of each plate. Arrange asparagus around the mushrooms. Sprinkle pecans and blue cheese around the edge of the plate. Drizzle with more of the dressing.
  • Whisk together mustard, ancho powder, salt and vinegar, slowly whisk in oil until emulsified. Season with more salt, to taste.

GRILLED STEAK AND ASPARAGUS WITH ORZO



Grilled Steak and Asparagus with Orzo image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds skirt steak, trimmed and cut into 4 pieces
Kosher salt and freshly ground pepper
1 bunch asparagus, trimmed
1 cup orzo (about 8 ounces)
3/4 cup half-and-half
1/2 cup grated gruyere cheese (about 2 ounces)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh scallions or chives
1 teaspoon chopped fresh thyme
3 tablespoons extra-virgin olive oil, plus more for brushing
1 clove garlic, grated

Steps:

  • Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
  • Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyere. Season with salt and pepper.
  • Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions.

Nutrition Facts : Calories 733 calorie, Fat 35 grams, SaturatedFat 13 grams, Cholesterol 116 milligrams, Sodium 299 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 54 grams

STEAK, ASPARAGUS, AND RED POTATO SALAD



Steak, Asparagus, and Red Potato Salad image

This salad is great, in that it only takes about 30 minutes to throw together using leftover grilled steak. I have adapted it from a chicken salad recipe from cooking light.

Provided by breezermom

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb small red potato
1 teaspoon salt
1/2 lb asparagus, cut into 1 inch pieces
2 cups grilled steak, thinly sliced (about 8 ounces)
2 tablespoons red onions, chopped
1 (10 ounce) package gourmet salad greens (about 6 cups)
1/3 cup fresh parsley, coarsely chopped
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon whole grain Dijon mustard
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 garlic clove, minced

Steps:

  • To prepare dressing, combine parsley, red wine vinegar, lemon juice, dijon mustard, olive oil, 1/2 tsp salt, black pepper, and garlic.
  • Place potatoes in a saucepan; cover with water. Add 1 tsp salt to pan; bring to a boil.
  • Reduce heat and simmer 10 minutes or until almost tender. Add asparagus, and cook an additional 3-4 minutes or until asparagus is crisp-tender. Drain. Rinse with cold water; drain well.
  • Quarter potatoes. Place the potatoes, asparagus, steak, onion, and greens in a large bowl. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts : Calories 138.5, Fat 3.8, SaturatedFat 0.6, Sodium 932, Carbohydrate 23.9, Fiber 4, Sugar 2.1, Protein 4.1

GRILLED ASPARAGUS SALAD



Grilled Asparagus Salad image

It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!

Provided by Heather Hedstrom

Categories     Side Dish     Vegetables     Asparagus

Time 13m

Yield 6

Number Of Ingredients 6

¼ cup olive oil
⅛ cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
⅛ cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds

Steps:

  • Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
  • Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
  • In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 3.4 g, Cholesterol 1.5 mg, Fat 10.2 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 50.3 mg, Sugar 1 g

SESAME BEEF & ASPARAGUS SALAD



Sesame Beef & Asparagus Salad image

Cooking is one of my favorite hobbies-especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. -Tamara Steeb, Issaquah, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 beef top round steak (1 pound)
4 cups cut fresh asparagus (2-inch pieces)
3 tablespoons reduced-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
1/2 teaspoon grated gingerroot
Sesame seeds
Optional: Lettuce leaves, julienned carrot and radishes, cilantro leaves and lime wedges

Steps:

  • Preheat broiler. Place steak on a broiler pan. Broil 2-3 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°), 6-7 minutes per side. Let stand 5 minutes before slicing., In a large saucepan, bring 1/2 in. water to a boil. Add asparagus; cook, uncovered, just until crisp-tender, 3-5 minutes. Drain and cool. , Mix soy sauce, sesame oil, vinegar and ginger; toss with beef and asparagus. Sprinkle with sesame seeds. If desired, serve over lettuce with carrot, radishes, cilantro and lime wedges.

Nutrition Facts : Calories 160 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

ASPARAGUS STEAK OSCAR



Asparagus Steak Oscar image

By using fantastic ingredients such as beef tenderloin, crabmeat and fresh asparagus, you can make an elegant dinner. Oscar-style steak is a fine recipe combining the delicious taste of asparagus with only the finest of steaks around. -Cindy Dorsett, Lubbock, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 envelope bearnaise sauce
1 pound fresh asparagus, trimmed
1/4 pound fresh crabmeat
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon lemon juice
4 beef tenderloin steaks (1 inch thick and 3 ounces each)
1/8 teaspoon paprika

Steps:

  • Prepare bearnaise sauce according to package directions. Meanwhile, place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a large skillet, saute crab in butter for 3-4 minutes or until heated through. Add garlic; cook 1 minute longer. Stir in lemon juice; keep warm., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Top with crab mixture, asparagus and bearnaise sauce. Sprinkle with paprika.

Nutrition Facts :

GRILLED ARGENTINE STEAK SALAD



Grilled Argentine Steak Salad image

Before you know it, this South American-inspired salad with crisp greens, tender sirloin and flavorful herbs and spices will have you salsa dancing around the dinner table.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 15

1/4 cup olive or vegetable oil
2 tablespoons chopped fresh parsley
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed red pepper
2 cloves garlic, finely chopped
2 medium green onions, thinly sliced (2 tablespoons)
2 large plum (Roma) tomatoes, chopped
1 lb boneless beef sirloin steak, 1 to 1 1/2 inches thick
1 large red or yellow bell pepper
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups bite-size pieces salad greens
1 cup sliced fresh mushrooms (3 oz)

Steps:

  • In tightly covered container, shake all salsa ingredients until well blended. Reserve 1/4 cup salsa. Stir onions and tomatoes into remaining salsa; set aside.
  • Heat coals or gas grill for direct heat. Place steak and bell pepper on grill rack. Cover and grill over medium heat 15 to 20 minutes, turning bell pepper frequently and beef once, until desired doneness.
  • Sprinkle beef with salt and pepper. Cut beef into 1/4-inch slices. In medium bowl, mix beef and reserved 1/4 cup salsa. Cut bell pepper into strips.
  • In large serving bowl, place salad greens, bell pepper, mushrooms and beef. Add remaining salsa with onions and tomatoes; toss to mix.

Nutrition Facts : Calories 190, Carbohydrate 6 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg

GRILLED FLANK STEAK AND ASPARAGUS WITH CHIMICHURRI BUTTER



Grilled Flank Steak and Asparagus with Chimichurri Butter image

In this take on chimichurri--a green herb sauce for grilled meats that originated in Argentina--we sub in softened butter for traditional oil.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 45m

Number Of Ingredients 9

1 stick unsalted butter, softened
2 tablespoons minced shallot
1/3 cup packed finely chopped fresh flat-leaf parsley
1/3 cup packed finely chopped fresh cilantro
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
1 pound thick asparagus, trimmed
2 teaspoons extra-virgin olive oil
1 pound flank steak, room temperature

Steps:

  • Heat grill to high. Stir together butter, shallot, parsley, cilantro, and vinegar in a bowl; season generously with salt and pepper. Toss asparagus with 1 teaspoon oil; season with salt and pepper. Pat steak dry with paper towels, then rub with remaining 1 teaspoon oil; season with salt and pepper. Let stand 10 minutes.
  • Grill steak, flipping once, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 10 minutes total. Transfer to a carving board and slather with some of chimichurri butter; let rest 10 minutes. Meanwhile, grill asparagus, turning a few times, until charred in places and crisp-tender, 6 to 8 minutes.
  • Thinly slice steak against the grain. Serve steak and asparagus, topped with remaining chimichurri butter.

GRILLED ASPARAGUS STEAK BUNDLES



Grilled Asparagus Steak Bundles image

These steak rolls are packed with bold flavors and make for the perfect well-balanced entrée or tasty appetizer. Serve over rice or with a fresh arugula salad. This recipe was made in a Panasonic CIO.

Provided by France C

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 30m

Yield 2

Number Of Ingredients 9

½ pound thin skirt steak, trimmed of excess fat
1 tablespoon Montreal steak seasoning
½ pound thin asparagus spears, trimmed
1 teaspoon olive oil
salt and ground black pepper to taste
⅓ cup grated Parmesan cheese
½ jarred roasted red pepper, cut into six 1/2-inch strips
6 toothpicks
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
  • Preheat Panasonic Countertop Induction Oven to Medium-High on the "Grill" setting.
  • Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
  • Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
  • Reheat oven to Medium-High on "Grill" setting.
  • Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.
  • Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
  • Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 7.1 g, Cholesterol 49.6 mg, Fat 15.4 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 6.6 g, Sodium 1924.6 mg, Sugar 2.2 g

GRILLED STEAK, VEGETABLE, AND QUINOA SALAD WITH YOGURT-TAHINI DRESSING



Grilled Steak, Vegetable, and Quinoa Salad with Yogurt-Tahini Dressing image

Grilled fennel, tomatoes, and scallions and cumin-rubbed grilled steak turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

Provided by Anna Stockwell

Categories     Tomato     Kid-Friendly     Yogurt     Wheat/Gluten-Free     Dinner     Steak     Quinoa     Fennel     Lentil     Spring     Summer     Grill/Barbecue     Quick and Healthy     Peanut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 25

For the quinoa salad:
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/2 teaspoon kosher salt
2 cups cooked quinoa
1 cup cooked French lentils
1/2 cup coarsely chopped fresh dill
1 tablespoon finely chopped fresh oregano
For the yogurt dressing:
1/2 cup plain Greek yogurt
1/4 cup fresh lemon juice
3 tablespoons tahini
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
For the grilled steak and vegetables:
1 large fennel bulb, trimmed, sliced lengthwise into 1/4" planks, fronds reserved for serving
1 pint cherry tomatoes
12 scallions, roots trimmed (about 2 bunches)
Olive oil (for brushing)
1 teaspoon kosher salt, divided, plus more
3/4 teaspoon freshly ground black pepper, divided, plus more
1/2 pound Halloumi cheese, sliced into 1/4" planks (optional)
1 pound flank or skirt steak
1/2 teaspoon ground cumin

Steps:

  • Make the quinoa salad:
  • Whisk oil, vinegar, honey, and salt in a large bowl. Add quinoa, lentils, dill, and oregano and stir to combine. Set aside.
  • Make the yogurt dressing:
  • Whisk yogurt, lemon juice, tahini, oil, salt, and 1 Tbsp. water in a small bowl. Set aside.
  • Grill the vegetables and steak and assemble the salad:
  • Prepare a grill or grill pan for medium-high heat. Brush fennel, tomatoes, and scallions with oil and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill, turning occasionally, until tender and charred in spots, 10-15 minutes; let cool. If using Halloumi cheese, brush with oil and grill, turning occasionally, until charred and warmed through, about 2 minutes per side.
  • Meanwhile, rub steak with cumin, remaining 1/2 tsp. salt, and remaining 1/2 tsp. pepper. Grill until medium-rare, 5-7 minutes per side for flank steak, about 2 minutes per side for skirt steak. Let rest, then thinly slice against the grain.
  • Transfer quinoa salad to a large platter. Top with grilled vegetables and steak. Season with additional salt and pepper and top with fennel fronds. Serve immediately with yogurt dressing alongside.
  • Do Ahead
  • The yogurt dressing can be chilled for up to 3 days.

GRILLED CHICKEN AND ASPARAGUS SALAD



Grilled Chicken and Asparagus Salad image

If you don't have a grill, you can cook the chicken, asparagus, and onion slices on a grill pan or under the broiler. You'll need to increase the cooking time slightly for this Grilled Chicken and Asparagus Salad .

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 7

4 tablespoons olive oil
3 tablespoons grainy mustard
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
1 bunch (about 1 pound) asparagus, tough ends trimmed
1 medium red onion, sliced into 1/2-inch-thick rings
Coarse salt and ground pepper
2 ounces blue cheese, crumbled (about 1/4 cup)

Steps:

  • Heat grill to high. In a large, shallow bowl, whisk together 1 tablespoon oil and 2 tablespoons mustard. Add chicken, and turn to coat; set aside to marinate 30 minutes. In another bowl, toss asparagus with 1 tablespoon oil; brush onion slices with residual oil in bowl.
  • Grill asparagus and onion until charred in spots and fork-tender, turning as needed, 8 to 10 minutes. Set aside to cool.
  • Grill chicken until browned and cooked through, turning once, 10 to 15 minutes. Set aside to cool.
  • To serve, thinly slice chicken crosswise; halve asparagus crosswise. In a large bowl, whisk together remaining 2 tablespoons oil and tablespoon mustard. Add chicken, asparagus, and onion; toss. Season with salt and pepper. Fold in blue cheese.

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From canadianliving.com


GREEK-STYLE GRILLED ASPARAGUS SALAD WITH TOMATOES AND FETA
2014-04-17 Roast for 6-8 minutes (depending on thickness) or until the asparagus is lightly browned, tossing once or twice. Remove from oven and set aside to cool. Once cooled, transfer to a cutting board and cut into 1-inch pieces. Place the asparagus, red onion and cherry tomatoes in a large mixing bowl.
From honestcooking.com


GRILLED ASPARAGUS PASTA SALAD - THE ALMOND EATER
2021-06-24 Boil and drain the pasta according to the package instructions. Set it aside until it’s time to assemble. Step 2: Make the dressing. Whisk the olive oil, lemon juice, lemon zest, dijon, salt, and pepper together in a small bowl then set aside. Step 3: Grill veggies. Toss the vegetables (except the tomatoes) in oil.
From thealmondeater.com


GRILLED FLANK STEAK WITH CORN, TOMATO, AND ASPARAGUS SALAD
2009-06-11 Let stand at room temperature for 2 hours or refrigerate for up to 8 hours. Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 ...
From delish.com


STEAKS WITH GRILLED ASPARAGUS AND TAMARI DRESSING | RICARDO
Preparation. 15 MIN Cooking
From ricardocuisine.com


GRILLED SIRLOIN STEAK WITH ASPARAGUS TAPENADE RECIPE
In a small bowl, combine the thyme, pepper, and the remaining olive oil and salt. Rub the mixture over the steak. Grill or broil the steak 4 to 5 minutes per side for medium. Remove the steak and let it sit, covered with foil, for 5 minutes. Divide steak into 4 portions and serve topped with dollops of Asparagus Tapenade.
From myrecipes.com


GRILLED FLANK STEAK & CORN, TOMATO & ASPARAGUS SALAD RECIPE
Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and basil to the tomatoes and toss.
From myrecipes.com


GRILLING WITH GIADA! RIB-EYE STEAK, GRILLED ASPARAGUS SALAD
2014-04-29 Rib-eye steak, grilled asparagus salad Spring has finally sprung, so it's time to turn on the grill and enjoy cooking outside. Giada De …
From today.com


GRILLED STEAK & ASPARAGUS QUESADILLAS | METRO
Grill 6-7 minutes per side. Set aside covered with foil to rest. Drizzle asparagus with olive oil, salt and pepper. Grill asparagus until charred and cooked tender, about 4 minutes. Keep BBQ on for quesadillas. Thinly slice flank steak on a bias against the grain. Lay tortilla flat and place about 1-2 tbsp salsa on bottom half.
From metro.ca


GRILLED FLAP STEAK AND ASPARAGUS WITH BéARNAISE BUTTER - RECIPE ...
Add the remaining 3 Tbs. butter, the chopped tarragon, 1/4 tsp. salt, and 1/8 tsp. pepper, and mix with a fork until well combined. Set aside until ready to use. Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Put the meat and asparagus on separate sides of a large rimmed baking sheet (or similar).
From finecooking.com


ELEGANT SALAD WITH GRILLED ASPARAGUS, GOAT CHEESE, AND TONS
In a frying pan, fry the diced bacon until crisp and remove from the pan. Shred the chicken and toss into the frying pan with the leftover bacon fat and warm gently. Add the bacon and chicken to the salad bowl and crumble in the goat cheese. Take the remaining fresh asparagus and using a Y-shaped peeler, peel the asparagus into ribbons.
From more.ctv.ca


ASPARAGUS & STEAK SALAD | RUSH SYSTEM
Place seasoned steak onto skillet and cook 3-5 minutes on each side, depending on how done you prefer your steak. Roast asparagus. Lay asparagus on baking sheet. Bake at 375°F for 10-15 minutes until tender. Place spinach, roasted asparagus, tomatoes and red onion on a large dinner plate. Sprinkle with chopped bacon and crumbled cheese.
From rush.edu


29 FOOLPROOF GRILLED STEAK RECIPES THAT'LL TURN YOU INTO A GRILL …
2022-06-01 The “asada” in carne asada literally means grilled meat, so a grill is essential to achieving the desired results. Flank or skirt steak are our go …
From yahoo.com


GRILLED BEEF TENDERLOIN AND HALLOUMI "STEAKS" WITH ASPARAGUS AND …
Grease grill and grill steaks until cooked to desired doneness, 5-8 minutes per side for medium-rare. Transfer steaks to a plate and tent with foil and rest for 5 minutes. While steaks are resting reduce heat to medium and set vegetables on the grill. Remove the halloumi from marinade and set on the coolest part of the grill. Grill vegetables ...
From metro.ca


PLATED.COM - GRILLED FLATIRON STEAK WITH POTATO SALAD AND …
Find calories, carbs, and nutritional contents for Plated.com - Grilled Flatiron Steak With Potato Salad and Asparagus Salsa and over 2,000,000 other foods at MyFitnessPal . Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Plated.com Plated.com - Grilled Flatiron Steak With Potato Salad and Asparagus Salsa. Serving Size : 1 meal. 560 Cal. 30 % 43g …
From sync.myfitnesspal.com


GRILLED ASPARAGUS, ZUCCHINI, AND BREAD SALAD WITH OLIVE-CAPER …
2020-09-11 2 medium red onions, cut into 1/2-inch slices 1 pound zucchini (about 3 medium), split in half lengthwise 1 1/2 pounds asparagus, trimmed 1 loaf Italian bread (about 12 ounces), split in half lengthwise
From seriouseats.com


SALT AND STONE: CHARRED CORN, SPRING ONION AND ASPARAGUS SALAD …
2022-06-03 After cooking the steak, leave the grill on medium heat. Husk the corn, wash the spring onions and wash and trim the woody stems from asparagus. Drizzle with 2 to 3 tablespoons olive oil and ...
From yakimaherald.com


GRILLED ASPARAGUS SALAD - THE HEALTHY MAVEN
2020-05-29 Once cool, chop asparagus into 2 inches pieces and add to a large bowl. Top with parmesan, pistachios and any other greens or herbs you want to add. Squeeze half of lemon directly onto salad and mix to stir everything together. Serve at room temperature or cold from the fridge. Will keep in fridge for up to 3 days.
From thehealthymaven.com


GRILLED STEAK, ASPARAGUS, AND BLUE CHEESE SALAD
2017-04-11 Remove from pan and set aside. Slice steak. Assemble the salad: Divide lettuce between two plates. Divide asparagus between the two plates. Divide the tomatoes, steak, blue cheese, onions, and ciabatta croutons between the two plates. Serve immediately with dressing of your choice. Yield: 2 servings. Prep Time: 00 hrs. 10 mins.
From reneeskitchenadventures.com


GRILLED ASPARAGUS SALAD RECIPE ON HONEST COOKING
2012-08-20 Brush the asparagus with the oil and season with salt and pepper. Grill over high heat, turning, until tender, about 5 minutes. Allow to cool before cutting into 1-inch pieces. In a large bowl, toss the mixed greens with the grilled asparagus, cucumber, tomatoes, chickpeas, olives, and cheese.
From honestcooking.com


GRILLED ASPARAGUS & PROSCIUTTO SALAD - FOOD CHANNEL
2008-03-04 Preparation. 1 Prepare a medium-hot fire in a grill. Alternatively, preheat a stovetop grill pan over medium-high heat. 2 Brush the asparagus with 1 tablespoon of the olive oil and season with salt and pepper. Place the spears on the grill rack or in the grill pan and cook, turning occasionally with tongs, until slightly charred and tender, about 8 minutes.
From foodchannel.com


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