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A main course salad with warm elements cooked over charcoal and a delicious dressing. Like everything it tastes best eaten outside.
Wine Suggestion: A current favourite is Bodega Jesus Romero’s Rubus, a Garnacha-Tempranillo blend from the mountain slopes in Aragon, Spain, that despite it’s depth of flavour has a real energy and vibrancy.
Steak, piquillo pepper and asparagus salad – serves 4
- 2 ribeye steaks (about 500g in total)
- 1 tbsp olive oil
- 16 asparagus spears
- 2 baby gem lettuces, leaves seperated
- 100g roasted piquillo peppers, sliced – good quality Spanish brands like El Navarrico will make a difference here
- 2 tbsp capers
- 30g flaked almonds, toasted
FOR THE DRESSING:
- 1 clove of garlic, grated
- 2-3 sprigs of marjoram or oregano, leaves picked
- 2 tbsp PX sherry vinegar
- 3-4 tbsp extra virgin olive oil
Take the steaks out of the fridge about an hour before you want to cook them.
Get your barbecue hot and ready to cook on – if you don’t want to barbecue you can cook the asparagus and steak on a griddle pan.
Season the steaks and rub all over with oil.
Sear the steaks for a few minutes on each side on a hot barbecue, then set aside to rest.
Toss the asparagus spears in oil and cook on the barbecue until charred. Tip into a serving bowl.
Add the lettuce leaves, piquillo peppers and capers to the bowl with the asparagus.
Combine all of the dressing ingredients and season well.
Slice the steaks and arrange on top of the salad, then drizzle all over with the dressing and scatter over the toasted almonds.
(Original recipe from The Spanish Home Kitchen by José Pizarro, Hardie Grant Books, 2022.)
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