Marinated Beef Steaks with Asparagus Salad
A big, juicy steak is hard to beat. NZ Beef and Lamb Ambassador Sean Armstrong has developed this recipe which teams a Kiwi favourite with some of the season’s best produce, ideal for summer entertaining.
ingredients
4 beef steaks (sirloin, scotch, rump or eye fillet), fully trimmed
Marinade
Combine the following, add steaks and chill 8 hours or overnight:
- Zest of 1 lemon
- 1 Tbsp each fresh marjoram, thyme
- 1 bayleaf
- Salt and pepper
- 2 cloves garlic, peeled
- 100ml olive oil
Salad
- 8 spears asparagus, trimmed, blanched and refreshed
- ½ punnet snow pea sprouts
- ½ cup basil leaves
- Chopped chives
- 100g mixed baby salad
- 2 Tbsp olive oil
- Salt and freshly milled pepper
Roasted tomatoes
- 8 tomatoes
- Salt and pepper
- 100ml sherry vinegar
To Serve
- Extra virgin olive oil
- Your favourite jus or gravy
method
Salad
Cut each asparagus spear into bite-sized pieces and place in a clean bowl. Remove stalks from sprouts and add to asparagus with the remaining ingredients, and toss gently.
Roasted tomatoes
Place tomatoes on an oven tray, season and drizzle with sherry vinegar. Roast for 8-10 minutes and set aside.
Beef
Remove steaks from marinade and bring to room temperature. Pan-sear, grill or BBQ until cooked to your liking. Rest, covered in a warm place for a further 5 minutes. Arrange a portion of salad and two tomatoes on each serving plate. Place a rested steak on the salad, drizzle with oil and warm jus and serve.
Serves 4