Warm Beef Salad over Asparagus and Beans with Remoulade Sauce
Warm Beef Salad over Asparagus and Beans with Remoulade Sauce
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Ingredients
  • 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
  • Preparation
  • 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.
  • Description
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