Make sure to slice the steak against the grain and place on top of the salad. Right before serving, drizzle with the balsamic mixture. Enjoy!
This recipe was the result of trying to recreate a recipe from Clyde’s in Washington, DC. If you’re ever stumped on what to make and want to try something new, try recreating your favorite restaurant dish and see how well you can do! Some dishes can be really hard to nail, and sometimes you make your own little tweaks and changes. This steak and asparagus salad recipe just happens to be one that has a few small changes, but is still absolutely delicious! I highly recommend trying it – whether you make it yourself or order it at a restaurant.
If you’re somebody who needs to have more carbs than are present in this salad on its own, try serving it with a slice of bread or even mixing whole grains, such as brown rice or quinoa, into the salad itself! Get creative with it and choose options you like.
For more diabetes friendly recipes, ask our dietitians for our cooking with diabetes cookbook.
Steak and Asparagus Salad
- 1 lb beef sirloin
- 1 bunch asparagus
- 1-2 shallot
- olive oil
- black pepper
- 4 oz blue cheese
- 6 cups lettuce spring mix
- 16 tomato cherry
- 1 tbsp balsamic vinegar
- Preheat broiler to 500 F and adjust the rack to sit just underneath the broiler at the top of your oven. Your oven might not let you set a specific temperature for your broiler, and that is okay!
- Prepare the asparagus by snapping the bottoms off. Place on a baking sheet you lined with parchment paper, overlapping if necessary! Leave room in the middle for the steak.
- Slice up the shallots and sprinkle over the asparagus. Drizzle olive oil over the vegetables and the steak and season with salt. For the steak, make sure you flip it over to get both sides (I also seasoned the steak with my go to favorite seasoning as well).
- Place in the oven and cook for about 5 minutes, then take the steak out and flip over, and cook for another 5 minutes.
- When your steak is done in the oven, remove from the oven and LET IT REST FOR AT LEAST 5-10 MINUTES. This is really important, because it allows the juices to redistribute and not run out all over your cutting board. (If your steak isn't a golden brown as you would like, just heat a pan with a little bit of oil and brown quickly on each side).
- While the steak and vegetables are roasting, prepare the salad. I just used a spring mix from a bag. Chop up grape tomatoes and any other vegetables that you might want in your salad.
- While the steak rests, pour any of the juices from the steak and vegetables into a bowl, and mix in the balsamic vinegar. Taste and add salt to taste
- Plate 1 1/2 cups of salad on each plate and top with 4 grape tomatoes and 1 oz of blue cheese crumbles. Slice the asparagus into bite sized pieces and divide among all the plates.
- Slice the steak against the grain and place on top of the salad. Right before serving, drizzle with the balsamic mixture. Enjoy!
Nutrition info is an estimate and may contain errors.
Whether you are a novice in the kitchen, or a seasoned chef, Dietitian Klara will work with you to help you reach your nutrition goals. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating, Cooking with Diabetes and Cooking with Food Sensitivities Guide.