Grilled Steak Salad with Sugar Snap Peas & Asparagus

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 25 minutes
  • Total time 35 minutes
  • Portion size 4 servings




In large pot of boiling salted water, blanch peas and asparagus until tender but still slightly crisp, about 2 minutes. Add Brussels sprouts; cook for 1 minute. Drain; plunge immediately into large bowl of ice water until cooled. Drain; pat dry. Slice sugar peas in half lengthwise. Set aside.

Season steak with salt and pepper. In large skillet, heat oil over medium-high heat; cook steak, turning once, until rare, 6 to 8 minutes, or until cooked as desired. Transfer to cutting board; cover loosely with foil. Let stand for 5 minutes; slice against the grain.


Meanwhile, in blender, combine basil, parsley, vinegar, mus- tard and maple syrup until blended. Add olive oil in thin stream, blending until smooth. Season with salt and pepper. (Can be covered and refrigerated for up to 2 days.)

Arrange arugula on serving platter. Top with steak, reserved vegetables, cucumbers and herbs. Drizzle with dressing; season with fleur de sel and pepper.

Nutritional facts PER SERVING: about

  • Iron 5 mg
  • Fibre 7 g
  • Sodium 250 mg
  • Sugars 10 g
  • Protein 32 g
  • Calories 535
  • Total fat 36 g
  • Cholesterol 75 mg
  • Saturated fat 9 g
  • Total carbohydrate 21 g
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Lunch & Dinner

Grilled Steak Salad with Sugar Snap Peas & Asparagus