Asparagus, beef, tomato & rocket salad
Prep 20 mins | Cook 15 mins | Serves 4
750g thick beef rump steak, trimmed
1 tbs olive oil
2 bunches asparagus, trimmed
Olive oil cooking spray
1 small bunch rocket, trimmed
200g grape tomatoes, halved lengthways
Honey mustard dressing
1 tbs white balsamic vinegar
2 tsp honey
2 tsp Dijon mustard
2 tbs extra virgin olive oil
Step 1 To make honey mustard dressing, place ingredients in a screw-top jar. Season with salt and pepper to taste. Shake to combine. Set aside.
Step 2 Preheat a greased char-grill or barbecue over medium high heat. Brush steak with oil and season with salt and pepper. Char-grill or barbecue steak for 4–5 minutes on each side (for medium-rare) or until cooked to your liking. Transfer to a plate, cover and set aside to rest.
Step 3 Meanwhile, spray asparagus with oil and char-grill or barbecue, turning often, for 2–3 minutes until just tender. Transfer to a plate.
Step 4 Cut steak across the grain into 1cm-thick slices. Arrange steak, asparagus, rocket and tomatoes on a serving platter or plates. Drizzle with the dressing and serve.
Good for you ... Asparagus
One of the best sources of natural folate. This B complex vitamin is important throughout life for normal function of the immune system. A source of vitamin C which contributes to protecting body cells from damage from free radicals.