BBQ Beef, Asparagus and Kumara Salad

clock 30 minutes + 20 minutes bowl Serves 4

Ingredients

  • 450g kumara, peeled
  • 1 bunch asparagus, ends trimmed
  • 1 Tbsp oil
  • 500g beef sirloin steak
  • 2 Tbsp madras curry paste
  • 150g rocket
  • 1/2 red onion, finely sliced
  • 1 Tbsp red wine vinegar
  • 1 Tbsp extra virgin olive oil
  • Crusty bread, to serve
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How to use Woody Asparagus Ends

Method

  • 1. Slice kumara into 0.5cm slices. Place in a medium bowl with asparagus spears and toss with oil.

  • 2. Preheat a barbecue plate or char-grill pan to medium. Cook kumara slices for 4-5 minutes each side, until tender. Cook asparagus for 2-3 minutes, rotating, until tender. Set aside.

  • 3. Place steak on a plate and using your hands (wearing gloves) or the back of a spoon, rub the curry paste into both sides.

  • 4. Increase heat to medium/hot and cook steak for 3 minutes each side, or until cooked to your liking. Rest meat, covered

  • with foil, for 10 minutes. 5 In a large bowl, combine rocket, onion, kumara and asparagus. Drizzle with the vinegar and extra virgin oil and toss to combine. Slice meat diagonally across

  • grain, add to salad and toss gently to combine.

  • 6. Divide salad between plates and serve with crusty bread on the side.

  • PER SERVE

  • • Energy 2322Kj • Protein 27g • Total Fat 36g • Saturated Fat 12g • Carbohydrates 28g • Sugars 12g • Sodium 239mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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