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°.

  1. 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.
  2. 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.
  3. 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.
  4. 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.