Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients
- 2 inside round steaks, 190 g each
- 1 bunch of asparagus
- 30 ml (2 tablespoons) olive oil
- 125 ml (1/2 cup) lemon balsamic vinaigrette
- 200 ml (3/4 cup) crumbled feta cheese
- 500 ml (2 cups) arugula
- 250 ml (1 cup) bread croutons
- 250 ml (1 cup) halved cherry tomatoes
- Salt and pepper to taste
Preparation
- Preheat the barbecue to medium-high heat. Brush the steaks with a little olive oil and season with salt and pepper.
- Grill the meat for 2 to 3 minutes per side for rare, then continue cooking over indirect heat if needed to reach your desired doneness.
- Remove the meat from the grill, wrap it in aluminum foil, and let it rest for 10 to 15 minutes before slicing it thinly.
- Meanwhile, brush the asparagus with the remaining olive oil, season, and grill for about 2 minutes per side.
- Remove from the grill and cut the asparagus into pieces.
- In a large bowl, toss the asparagus with the vinaigrette, arugula, croutons, crumbled feta, and cherry tomatoes.
- Divide the salad among plates and top with the sliced beef before serving.
