BBQ Recipe of the Month













Grilled Steak and Asparagus Salad
Photography by Jeff Coulson/TC Media

Grilled Steak and Asparagus Salad

Source: Canadian Living Magazine: September 2013

Prep Time: 15 Minutes

Total Time: 15 Minutes

Portion Size: 4 Servings


  • 1/2 tsp (2 mL) celery seeds
  • 1/4 tsp (1 mL) each salt and pepper, and garlic powder
  • 450 g beef strip loin grilling steak, 1 inch thick
  • 1 red onion, cut in 1/2-inch (1 cm) thick rings
  • 2 tsp (10 mL) olive oil
  • 1 bunch asparagus, trimmed
  • 6 cups (1.5 L) torn hearts of romaine lettuce, (about 198 g)
  • 70 g pepper-coated goat cheese, crumbled


  • 1/4 cup (60 mL) extra-virgin olive oil
  • 3 tbsp (45 mL) balsamic vinegar
  • 2 tbsp (30 mL) sun-dried tomato pesto
  • 1/4 tsp (1 mL) pepper


Rub mix of celery seed, salt, pepper and garlic powder over steak.

Brush onion and asparagus with oil

Place steak, onion and asparagus on greased grill over medium-high heat. Close the lid and be sure to only turn once. Cook until steak is medium rare, the onion is soft and the asparagus is tender crisp (approx.. 8 minutes).

Remove to cutting board and let steak stand for 5 minutes before thinly slicing. Halve onions and asparagus.

Vinaigrette: In a large bowl whisk together oil, vinegar, pesto and pepper. Add lemon, onion and asparagus. Toss to coat the veggies. Sprinkle with goat cheese and serve with steak.