Name: Warm Beef Salad over Asparagus and Beans with Remoulade Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
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.

Warm Beef Salad over Asparagus and Beans with Remoulade Sauce

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Ingredients

Preparation

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