1 1/2 lb (675 g) beef flap steak, cut into 2 pieces

1 recipe Versatile Marinade

1/4 cup (60 ml) 35% cream

2 tablespoons (30 ml) whole-grain mustard

2 green onions, thinly sliced

2 tablespoons (30 ml) parsley, chopped

1 1/2 lb (675 g) asparagus, cooked and halved

3/4 lb (375 g) yellow wax beans, cooked

1 1/2 cups (375 ml) baby arugula or lamb’s lettuce

Salt and pepper

In a glass dish or in a large sealable bag, combine the meat with the marinade. Cover the dish or seal the bag. Refrigerate for 12 to 24 hours.

Preheat the grill, setting the burners on high. Oil the grate.

Drain the meat. Grill the steaks on each side until the desired doneness (rare or medium-rare for tender meat). Set the meat aside on a plate and cover with aluminum foil.

In a large bowl, combine the cream, mustard, green onions, and parsley. Add the asparagus and beans. Toss to combine. Season with salt and pepper.

Slice the meat and serve over the vegetable salad. Top with arugula.

In Recipes-list.com we have selected the most viewed recipes from category - Salads . Enjoy the best recipes specially selected for you! Warm Beef Salad over Asparagus and Beans with Remoulade Sauce is the right choice that will satisfy all your claims.