Steak with asparagus

Enjoyable Steak with asparagus, butter bean & tomato salad Recipe

Mustard-infused beef makes a delicious combo with sweet roasted tomatoes.
Steak with asparagus, butter bean & tomato salad
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.


  • 60ml (1/4 cup) balsamic vinegar

  • 2 tablespoons wholegrain mustard

  • 4 (150g each) beef rump steaks

  • 1 x 250g punnet baby roma tomatoes, halved

  • 1 large red onion, halved, cut into thin wedges

  • Olive oil spray

  • 1/2 teaspoon dried chilli flakes

  • 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths

  • 1 x 400g can butter beans, rinsed, drained

  • 1/4 cup fresh basil leaves

  • Balsamic vinegar, extra, to serve


  • Step 1

    Combine the vinegar and mustard in a shallow glass or ceramic dish. Add the steaks and turn to coat. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

  • Step 2

    Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the tomato and onion on the tray and spray with olive oil spray. Sprinkle with the chilli flakes and season with pepper. Roast in oven for 15 minutes or until the tomato is just tender.

  • Step 3

    Meanwhile, cook the asparagus in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Place the asparagus and butter beans in a large bowl.

  • Step 4

    Preheat a barbecue grill or chargrill on high. Drain the beef from the marinade and spray with olive oil spray. Cook the beef for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

  • Step 5

    Add the tomato mixture and basil to the asparagus mixture and toss until combined. Thinly slice the beef across the grain. Divide the salad among serving plates. Top with the beef and drizzle over extra vinegar to serve.

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