Steak salad with asparagus

Next up in our Summer Salad Series, a meal as hearty as it is healthy.

Our four week Summer Salad Series is designed to remake your Mondays with nourishing and detoxifying meals. This week, Marissa Lippert RD and founder of Nourish Kitchen + Table, which opens today in NYC's West Village, 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." Enjoy, and for more refreshing salads, check out Lippert's first and second recipes.

Steak Salad with Grilled Asparagus, Scallions, Toasted Walnuts and Sesame Seeds with Lime Vinaigrette
Serves 2

Salad Ingredients
1 8 ounce flank steak
¼ pound thin asparagus spears, trimmed (about 10)
extra virgin olive oil for drizzling
low-sodium soy sauce for drizzling
4 c. arugula
3 scallions, chopped
2 tbsp. toasted walnuts, chopped
¼ tsp. toasted sesame seeds
Kosher salt and fresh cracked pepper to taste
zest of one lime

Lime Vinaigrette Ingredients
1 tbsp. grapeseed oil
1 tsp. toasted sesame oil
1 tsp. rice wine vinegar
juice of ½ lime
Kosher salt and fresh cracked pepper to taste

1. Season steak with salt and pepper and a drizzle of low-sodium soy sauce. Prepare an oiled grill over high heat. Grill steak 5-6 minutes on each side for medium rare. Let steak rest 10 minutes before slicing.

2. Drizzle asparagus with olive oil and low-sodium soy sauce. Place on grill for 3-4 minutes until soft and lightly charred.

3. Toss arugula and grilled asparagus together, sprinkle with walnuts and sesame seeds. Lay steak slices on top.

4. Whisk together all vinaigrette ingredients and lightly drizzle over salad. Garnish with lime zest and extra sesame seeds.

Photography by Christine Han