Steak & Asparagus Salad

by Si King & Dave Myers from The Best of the Hairy Bikers (Seven Dials)

Photography: Andrew Hayes-Watkins & Cristian Barnett

A proper hearty salad, this is a real treat when asparagus is in season. At other times of year you could substitute something such as long-stemmed broccoli. Serve some crusty bread on the side and maybe a little tomato and red onion salad as well and you have a lunch fit for – well, me!

SERVES 4

Ingredients

400g salad or baby new potatoes

a few mint sprigs

2 sirloin steaks (about 2cm thick)

bunch of asparagus, trimmed

150g salad leaves

small bunch of chives, to garnish

sea salt

DRESSING

1 tbsp olive oil

2 tbsp crème fraiche

1 tsp mustard

1 tsp sherry vinegar

1 tsp honey

2 tsp black peppercorns, crushed

Method

1.      First make the salad dressing. Whisk everything together, season with salt and set aside.

2.      Bring a pan of water to the boil, add the potatoes and mint sprigs, then season with salt. Boil until the potatoes are just tender, then drain them thoroughly and set aside.

3.      Meanwhile, heat a large griddle pan. Season the steaks with plenty of salt, then grill them to your liking. For rare meat, cook for 1½ minutes on the first side, then 1 minute on the second; for medium-rare, cook for 2 minutes on the first side, then 1½ on the second. For medium, cook for 2 minutes on each side.

4.      Remove the steaks and set them aside to rest for 5–10 minutes. Add the asparagus to the griddle and cook, turning regularly until the stems have char lines and are knife tender.

5.      Slice the rested steak into strips and add any juices to the salad dressing. Arrange the salad leaves, potatoes, steak and asparagus on a large platter and drizzle over the dressing. Snip the chives over the top and serve.

Drinks tasted on air, alongside the dish: