Best Steak Asparagus And Red Potato Salad Recipes

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RED POTATO AND ASPARAGUS SALAD



Red Potato and Asparagus Salad image

This salad is just right for serving to a large group at an Easter gathering or spring picnic. To feed a smaller crowd, simply halve the recipe.

Time 35m

Yield Serves 12 to 14

Number Of Ingredients 8

3 tablespoons Dijon mustard
1/2 cup lemon juice
1/4 cup extra-virgin olive oil
1/4 tablespoon fine sea salt
Cayenne pepper
3 pounds asparagus, trimmed and cut into chunks
2 pounds small red potatoes, halved
1/3 cup finely chopped fresh chives

Steps:

  • In a small bowl, whisk together Dijon and lemon juice.
  • Drizzle in oil while whisking constantly and then season with salt and cayenne; set dressing aside.
  • Bring a large pot of salted water to a boil.
  • Add asparagus and simmer until just tender, 2 to 3 minutes.
  • Using a slotted spoon, transfer to a large bowl of ice water to stop the cooking; drain well and transfer to a large bowl.
  • Return water to a boil, add potatoes and simmer until just tender, 15 to 20 minutes; drain well and add to bowl with asparagus.
  • Add dressing and chives, and toss to combine.
  • Transfer to a platter and serve at room temperature.

Nutrition Facts : Calories 120 calories, Fat 4.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 180 milligrams, Carbohydrate 17 grams, Protein 4 grams

GRILLED STEAK AND ASPARAGUS SALAD



Grilled Steak and Asparagus Salad image

Make and share this Grilled Steak and Asparagus Salad recipe from Food.com.

Provided by RecipeNut

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup bottled light olive oil vinaigrette dressing
1/3 cup A.1. Original Sauce
1 beef top round steak (l-pound)
1 (10 ounce) package frozen asparagus spears, , cooked and cooled
1/2 cup thinly sliced red bell pepper
8 large lettuce leaves
1 tablespoon toasted sesame seeds

Steps:

  • Blend vinaigrette and steak sauce.
  • Pour marinade over steak in nonmetal dish.
  • Cover; refrigerate 1 hour.
  • Remove steak from marinade; reserve marinade.
  • Grill or broil steak, 4 inches from heat source, 5 minutes, basting occasionally with marinade.
  • Turn steak and baste with marinade once more.
  • Grill or broil 5 minutes more or until desired doneness.
  • Thinly slice steak; arrange steak, asparagus and red pepper on lettuce leaves.
  • Heat marinade to a boil; pour over salad.
  • Sprinkle with sesame seeds; serve immediately.

Nutrition Facts : Calories 48.6, Fat 2, SaturatedFat 0.3, Sodium 24.5, Carbohydrate 6.3, Fiber 2.9, Sugar 2.1, Protein 3.1

ONE-SKILLET STEAK AND SPRING VEG WITH SPICY MUSTARD



One-Skillet Steak and Spring Veg with Spicy Mustard image

This mustard sauce is meant to have some zing, but if you want less heat, swap smoked paprika for the cayenne.

Provided by Claire Saffitz

Categories     Bon Appétit     Steak     Asparagus     Pea     Dinner     Spring     One-Pot Meal     Beef     Garlic     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 11

1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
5 garlic cloves, 1 grated, 4 thinly sliced
1/3 cup Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon honey
1-2 pinches cayenne pepper
1/3 cup plus 3 tablespoons olive oil
1 bunch scallions, thinly sliced, divided
1 (10-ounce) bag frozen peas
1 bunch asparagus, trimmed, cut into 1-inch pieces

Steps:

  • Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, 1/3 cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.
  • Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°F), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.
  • Heat remaining 2 Tbsp. oil in same skillet over low. Add sliced garlic and all but about 2 Tbsp. scallions (save those for serving) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender, about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.
  • Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.

GRILLED STEAK AND ASPARAGUS SALAD WITH HOISIN VINAIGRETTE



Grilled Steak and Asparagus Salad with Hoisin Vinaigrette image

Categories     Salad     Steak     Asparagus     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 17

For vinaigrette
1/4 cup hoisin sauce
1/4 cup white wine vinegar
1/4 cup canned low-salt chicken broth
2 tablespoons olive oil
4 teaspoons minced peeled fresh ginger
1 tablespoon soy sauce
2 teaspoons hot Chinese-style mustard or Dijon mustard
For salad
1 tablespoon black peppercorns
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 1-pound top sirloin steak (about 1 inch thick)
Nonstick olive oil spray
1 1/4 pounds thin asparagus spears, trimmed
3 thin red onion slices
Orange slices

Steps:

  • Make vinaigrette:
  • Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
  • Make salad:
  • Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.
  • Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.
  • Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
  • Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.

NEW POTATO AND ASPARAGUS SALAD



New Potato and Asparagus Salad image

Categories     Salad     Potato     Side     Vegetarian     Quick & Easy     Asparagus     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 7

3 medium red new potatoes (about 17 ounces), halved lengthwise
1 pound asparagus, trimmed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tablespoons minced fresh chives
Salt and freshly ground pepper

Steps:

  • Cook potatoes in large pot of boiling water until just tender, about 20 minutes. Drain and cool slightly. Cook asparagus in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. Refresh under cold water. Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss vegetables together in large bowl.
  • Combine mustard and lemon juice in small bowl. Gradually whisk in oil. Pour over vegetables. Add chives and toss to coat. Season with salt and freshly ground pepper. Serve salad warm or at room temperature.

ROASTED ASPARAGUS AND POTATOES WITH DIJON BALSAMIC VINAIGRETTE



Roasted Asparagus and Potatoes With Dijon Balsamic Vinaigrette image

From Getting Thin and Loving Food by Kathleen Daelemans. So good you won't know it's good for you. Great with fish, chicken, or steak.

Provided by greeneggs

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 small shallot, very finely minced
kosher salt
1 bunch asparagus, trimmed and cut into two inch pieces
1 tablespoon extra virgin olive oil
2 teaspoons extra virgin olive oil
cracked black pepper
1 lb baby red potato, cut into quarters
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 450 degrees.
  • In a lage salad bowl, combine vinegar, shallot, and salt to taste. Let stand 20 minute.
  • Place asparagus in a plastic zipper bag with 1 tsp olive oil and shake until well coated. Pour onto cookie sheet and season to taste with salt and pepper.
  • Place potatoes in same bag used for asparagus, add 1 tsp olive oil and shake until well coated. pour onto second cookie sheet and season to taste with salt and pepper.
  • Roast potatoes and asparagus 15 min or until potatoes are golden and crispy and can be pierced by a fork. Potatoes may take longer than asparagus.
  • Meanwhile, whisk remaining 1 TBS olive oil and dijon mustard into the bowl with the shallot and vinegar. Taste and adjust seasonings.
  • When the vegetable are done, add to bowl with dressing. Toss to combine. Taste and adjust salt and pepper and serve.

CREAMY ASPARAGUS POTATO SALAD



Creamy Asparagus Potato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound asparagus (trimmed, peeled and cut into 1-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain. Add 1 pound quartered baby potatoes to the boiling water and cook until tender, 8 to 10 minutes, then drain. Whisk 1/2 cup creme fraiche, 1/4 cup each chopped chervil and chives and 2 tablespoons each olive oil, white wine vinegar and chopped dill in a large bowl. Add the asparagus and potatoes; season with salt and pepper and toss. Refrigerate.

VIETNAMESE STEAK AND ASPARAGUS SALAD



Vietnamese Steak and Asparagus Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

3 tablespoons fish sauce
1/3 cup lime juice (from 5 limes)
1 tablespoon sugar
1 bunch large asparagus, trimmed and thinly sliced on the diagonal
1 medium carrot, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons thinly sliced red or green chile, seeded if desired
Salt and pepper
1 pound minute steaks (about 1/2 inch thick)
2 tablespoons vegetable oil, plus more for grilling

Steps:

  • In a small bowl, whisk together fish sauce, lime juice, and sugar.
  • In a large bowl combine asparagus, carrot, bell pepper, and chile. Season with salt and pepper.
  • Brush steaks with oil and season with salt and pepper. Heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill steaks about 3 minutes per side (for medium). Add 3 tablespoons sauce to asparagus salad and toss. Top steak with salad and serve with remaining sauce.

ASPARAGUS, RED PEPPER, & POTATO SALAD



Asparagus, Red Pepper, & Potato Salad image

Categories     Salad     Sauce     Pepper     Potato     Picnic     Asparagus     Spring     Kosher

Yield feeds 5 to 6

Number Of Ingredients 14

The Veggies
1 pound new red potatoes
1 pound asparagus
1/2 large red bell pepper, seeded
1/2 cup slivered red onion
The Dressing
5 tablespoons Creole mustard (preferably Zatarain's) or spicy brown mustard
6 tablespoons balsamic vinegar
1 1/2 tablespoons brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 clove garlic, pressed or finely minced
6 tablespoons olive oil
Tabasco sauce

Steps:

  • Scrub the potatoes and cook in boiling salted water to cover til tender. Without peeling, cut the potatoes into 3/4-inch cubes and put them into a bowl. Snap off the tough bottoms of the stalks of asparagus and discard, then cook the tender tops in a shallow pan of simmering salted water til tender-crisp. Drain and shock in cold water. Slice the asparagus into 1 1/2-inch pieces and add to the potatoes. Cut the pepper into sticks about the same width and length as the asparagus. Put in the bowl. Add the red onion.
  • Mix up some dressing by stirring together the mustard, vinegar, brown sugar, salt, pepper, and garlic in a small bowl. Drizzle in the oil, whisking constantly to make a creamy dressing. Add a couple of dashes of Tabasco to boost the flavor to your liking.
  • Splash the dressing onto the vegetables and give the salad a good stir. Serve right away for best color in the asparagus.

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