Griddled asparagus and steak salad Recipe

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10 min


10 min

This impressive-looking fillet steak salad with fresh asparagus, topped with horseradish dressing, is tasty, filling and healthy.


  • 2 bundles asparagus, cut into 2.5cm (1in) lengths
  • 4 x 200g (7oz) fillet steaks
  • 12 cherry tomatoes, halved
  • 2 handfuls rocket leaves
  • Half a cucumber, peeled, seeded and cut into 2.5cm (1in) batons
  • 2tbsp olive oil
  • For the horseradish dressing
  • 4tbsp creamed horseradish
  • 2tbsp olive oil
  • 1tbsp white wine vinegar
  • ½
  • tsp caster sugar
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  • Heat a griddle pan or heavy frying pan with 1 tablespoon of olive oil and fry the asparagus for 3-4 mins, making sure that it doesn’t brown too much.

  • Remove from the pan and save for later.

  • Add the remaining tablespoon of olive oil and fry the steaks for 2-3 mins on each side depending on how rare you like them. Remove from the pan and allow to rest for 2 mins.

  • Meanwhile, mix all the horseradish dressing ingredients together then assemble the asparagus, cherry tomatoes, rocket and cucumber in piles on four serving plates.

  • Slice the steak into five pieces and place on top of the salad, and finally spoon over the horseradish dressing and season to taste.

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