Grill the ultimate steak by preheating the grill and not overhandling the meat (don't turn and poke it constantly). Letting it rest before slicing gives the juices a chance to redistribute in the meat so the steak will still be juicy when cut.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2013
- 1/2 teaspoon celery seeds
- 1/4 teaspoon each salt and pepper and garlic powder
- 450 g beef strip loin grilling steaks 1 inch thick
- 1 red onion cut in 1/2-inch (1 cm) thick rings
- 2 teaspoons olive oil
- 1 asparagus trimmed
- 6 cups torn hearts of romaine lettuce (about 198 g)
- 70 g pepper-coated goat cheese crumbled
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons sun-dried tomato pesto
- 1/4 teaspoon pepper
Combine celery seed, salt, pepper and garlic powder; rub all over steak.
Brush onion with some of the oil; toss asparagus with remaining oil.
Place steak, onion and asparagus on greased grill over medium-high heat; close lid and grill, turning once, until steak is medium-rare, onion is softened and asparagus is tender-crisp, about 8 minutes. Remove to cutting board. Let steak stand for 5 minutes before thinly slicing. Meanwhile, halve onion and asparagus.
Vinaigrette: Meanwhile, in large bowl, whisk together oil, vinegar, pesto and
pepper. Add lettuce, onion and asparagus; toss to coat. Sprinkle with goat cheese. Serve with steak.
Nutritional facts per serving: about
- Fibre 4 g
- Sodium 339 mg
- Sugars 7 g
- Protein 33 g
- Calories 427.0
- Total fat 26 g
- Potassium 685 mg
- Cholesterol 64 mg
- Saturated fat 8 g
- Total carbohydrate 15 g
- Iron 32.0
- Folate 92.0
- Calcium 8.0
- Vitamin A 57.0
- Vitamin C 38.0