Warm beef salad with cherry tomato dressing, asparagus and parmesan

Warm beef salad with cherry tomato dressing, asparagus and parmesan preparation time Serves: 4
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Warm beef salad with cherry tomato dressing, asparagus and parmesan cook time 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.