Grilled Beef Salad with Potato and Asparagus, Horseradish and Lovage Dressing
Grilled beef salad with potato and asparagus, horseradish and lovage dressing,
Grilled beef
350g frying steak
Oil for cooking
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
Brush the steak with oil and season with salt. Boil the vinegar, soy and honey to a thick glaze. Place on a smoking hot pan and seal for a minute, flip and brush over some of the glaze. After 2 minutes flip again and brush the rest to glaze. Rest for 5 minutes and slice.
Potato Salad
1kg potatoes, peeled and cut into 2cm chunks
4 chopped scallions
1 boiled egg, chopped finely
50g mayonnaise
50g sour cream
Cook the potatoes until soft, drain well. Mix the scallions, egg, mayonnaise and sourcream and mix in the hot potatoes. Check seasoning.
Grilled asparagus
1 bunch new season asparagus
Oil for brushing
Salt
Cut the rough ends from the bottom of the stem and discard.
Bring a pan of salted water to the boil and add the asparagus. Cook for a minute then drain and pat dry on kitchen paper. Brush with oil and cook on a hot bbq or grill to mark.
Horseradish and lovage dressing
2 tablespoons horseradish sauce
Juice 1 lemon
½ teaspoon Dijon mustard
50g mayonnaise
50g sour cream
1 tablespoon chopped lovage
Salt and pepper to taste
Whisk together.
To assemble –
Leaves from 2 little gem lettuces
Arrange on a platter and place beef and asparagus around the leaves. Spoon the potato salad into the middle. Spoon the dressing over the lettuce, beef and asparagus.
