- Level
- easy
- Prep Time
- 20 mins
- Cooking Time
- 6 mins
Ingredients
- Salsa Verde
- ½ cup
- cilantro leaves
- 15 g
- ½ cup
- arugula
- 15 g
- ¼ cup
- olive oil
- 60 ml
- 1 tbsp
- lemon juice
- 15 ml
- 1 tsp
- steak spice
- Meat and Asparagus
- 4
- beef tournedos, each about 1 inch (2.5 cm) thick
- 1 ½ lb
- asparagus, trimmed
- 675 g
- 2 tbsp
- olive oil
- 30 ml
- 2 tsp
- steak spice
- 4 cups
- arugula
- 100 g
- 4
- radishes, thinly sliced on a mandoline
Directions
- Step 1
- Salsa Verde In a blender, purée all of the ingredients until smooth. Set aside.
- Step 2
- Meat and Asparagus Preheat the grill, setting the burgers to high. Oil the grate.
- Step 3
- On a baking sheet, coat the beef and asparagus with the oil. Sprinkle the beef with the steak spice. Season the asparagus with salt and pepper.
- Step 4
- Grill the beef for 3 to 4 minutes on each side for rare and a thermometer inserted in the tournedos reads 118°F (48°C), or until the desired doneness. Transfer to a plate and let rest for 5 minutes. The internal temperature will increase to 125°F (52°C).
- Step 5
- At the same time, grill the asparagus for 5 minutes or until cooked but still crisp. Set aside on another plate.
- Step 6
- On a work surface, thinly slice the meat. Divide the arugula, radishes, asparagus and meat among four plates. Cover with half of the salsa verde. Serve with the remaining salsa.
Tips
Arugula, a peppery lettuce, works just as well in a salad as it does as an aromatic ingredient. In this sauce, it can be replaced with a mixture of herbs such as parsley, chives, dill and basil. The salsa verde serves both as a sauce for the tournedos and as a dressing for the asparagus salad.
