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Prep Time
30 mins
Total Time
30 mins
Serves
Serves 4

Ingredients

1
Sterling silver striploin steak
454
1
Asparagus, trimmed
454
1
Red new potatoes, small
454
1
Grape tomatoes, washed and halved (20)
250
5
Baby Arugula salad (1 pkg)
142
1/2
Sun-dried Tomato & Oregano Dressing
125
0
Salt and pepper to taste
0

Method

Step 1
Grill seasoned steaks to desired doneness. Let the steaks rest for 5 to 10 minutes.
Step 2
Bring a large pot of salted water to a boil, add asparagus and cook 6 to 8 minutes, until almost tender. Immediately plunge cooked asparagus into cold water; when cool, drain and set aside.
Step 3
Trim and cut the new red potatoes into bite-sized pieces. Cook in salted water until tender. Drain and set aside to cool. When cool, toss with 1/4 cup (60 mL) sun-dried tomato dressing and season to taste. Set aside.
Step 4
Toss the asparagus and tomatoes with 2 tbsp (30 mL) of the sun-dried tomato dressing. Divide the vegetables, including the potatoes, among 4 dinner plates.
Step 5
Slice the steaks and divide among the 4 dinner plates.
Step 6
Toss the arugula with remainder of the sun-dried tomato dressing about 2 tbsp (30 mL), and place on side of plate or on top of the steak.

Nutritional Facts Per Serving

Calories:
550
Fat:
34 g
Carbs:
38 g
Protein:
28 g