A classic steak salad with roasted asparagus. This is a great low-carb, high satisfaction meal that looks so pretty when plated. Great for date nights at home or for treating your favorite guests! Recipe serves two.
1 large New York Strip, Rib Eye or Flat Iron Steak, marinated *
1 bunch of asparagus
4 large handfuls Butter lettuce and/or mixed greens
2 handfuls cherry tomatoes, cut in half
½ avocado, sliced
Fresh cracked pepper
Handful of fresh herbs, chopped (parsley, basil, thyme, marjoram)
¼ cup shaved pecorino (optional)
Balsamic Dijon Dressing
*Steak Marinade: Put steak in a shallow glass dish or ziplock bag; add one cup of soy sauce OR coconut aminos with fresh garlic, salt, pepper, and rosemary; marinate for at least an hour.
Heat oven to 400°.
- Trim hard, woody pieces off ends of asparagus. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast for 5-7 minutes. Cook longer if you prefer softer asparagus. Set aside.
- Pat marinated steak dry. Cook on outdoor grill or on the stove in a skillet. To grill: Cook on both sides to desired doneness. Remove and let rest for a few minutes before serving. Stovetop: Coat an oven-safe skillet (cast iron is best) with some avocado or grapeseed oil and butter on medium-high heat; add steak and sear until browned on both sides. Transfer to oven to finish cooking; 5-10 minutes depending on desired doneness.
- Meantime, in a large salad bowl, toss lettuce with a light amount of dressing. Add cherry tomatoes, and the herbs and cheese if desired. Plate onto two dinner plates.
- To serve, add thinly sliced steak (cut crosswise at an angle) overlapping onto the salad. Drape warm asparagus spears onto the steak, place avocado slices on top. Drizzle the entire salad with a little more dressing and top with freshly cracked pepper.