A meal as hearty as it is healthy.
In this recipe, Marissa Lippert, RD, founder of Nourish Kitchen + Table in New York City, proves that salads don't require sacrifice. Buy grass-fed beef and look for leaner cuts like flank and skirt steaks, says Lippert, then throw on plenty of good-for-you extras. "Sesame seeds and walnuts add in antioxidants and healthy omega 3 fats. Asparagus is also rich in antioxidants and is a natural diuretic to wash out any remaining weekend bloat."
Ingredients
Directions
Step 1
Warm 2 tablespoons olive oil on a grill pan over high heat. Season steaks with salt, pepper, and 1 tablespoon soy sauce. Grill steaks 5 to 6 minutes on each side (they will be medium rare). Let steaks rest 10 minutes before slicing.
Step 2
Drizzle asparagus with 2 tablespoons olive oil and remaining soy sauce. Place on the grill pan for 3 to 4 minutes until soft and lightly charred.
Step 3
Toss arugula and grilled asparagus together, sprinkle with scallions, walnuts, and sesame seeds. Lay steak slices on top.
Step 4
Whisk together all vinaigrette ingredients and lightly drizzle over salad. Garnish with lime zest and extra sesame seeds.