Spring Entertaining: Grilled Steak & Asparagus Salad With Scallion Vinaigrette

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials Pastry Chef TV Cooking Personality Digital Culinary Photo Journalist Writer Editorial Director Game Day Entertaining Modern Southern Socials Parties Entertaining IdeasSpring Entertaining

Southern Socials

Grilled Steak & Asparagus Salad With Scallion Vinaigrette
Sponsored By Moore’s Marinades & Sauces

When a lovely gathering brings good friends together, Grilled Steak & Asparagus Salad With Scallion Vinaigrette is a tasteful main dish offering guests will love. The salad features the convenience of Moore’s Marinades & Sauces which offer delicious flavor when accompanied with beef & seasonal spring produce. Moore’s Original Marinade imparts distinctive flavor to flank steak quickly while Moore’s Zesty Garden Herb Marinade is used to season asparagus, good for you quinoa & a fresh dressing that can be made fast in the blender. Follow my detailed tutorial & learn how to prepare this irresistible recipe ideal for a number of spring entertaining socials.

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining Ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGrilled Steak & Asparagus Salad With Scallion Vinaigrette 
makes 6 servings

1 1/2 cups quinoa
3 cups water
3/4 tsp kosher salt, divided
1 cup Moore’s Zesty Garden Herb Marinade, divided
3 Tbsp olive oil, divided
1 lb asparagus
1 1/2 lbs flank steak, trimmed
1/2 cup Moore’s Original Marinade
1/2 tsp freshly ground pepper
Scallion Vinaigrette
1 pint grape tomatoes, cut in half
1/4 cup loosely packed parsley leaves, chopped
2 cups packed arugula
Garnish: Chopped fresh parsley

Bring the quinoa, the water & 1/4 tsp salt to a boil over Medium-High heat in a 2-quart saucepan. Reduce the heat to Medium-Low & simmer, covered, 15 minutes or until the liquid is absorbed. Remove from the heat & uncover the quinoa. Let stand 5 minutes. Fluff the quinoa with a fork & transfer to a large bowl. Drizzle the quinoa with 1/4 cup Moore’s Zesty Garden Herb Marinade, 2 tablespoons of olive oil & the remaining 1/2 teaspoon salt stirring well to combine. Chill 1 hour.

Rinse the asparagus under cool water & remove the tough ends. Place the asparagus in a dish & cover with the remaining 3/4 cup Moore’s Zesty Garden Herb Marinade using a pair of tongs to coat well. Chill 30 minutes. Place the flank steak in a dish, cover with Moore’s Original Marinade & sprinkle with 1/2 teaspoon freshly ground pepper. Chill 30 minutes. Meanwhile, prepare the Scallion Vinaigrette as directed & chill. 

Preheat the grill to Medium-High heat, 350 to 400 degrees. Grill the steak 3 to 4 minutes per side or until the desired degree of doneness is reached. Remove from the heat. Let stand 10 minutes. Meanwhile, place the asparagus directly over the grate & grill 5 minutes or until bright & crisp tender turning halfway through the cooking time. Remove from the heat. 

Thinly slice the steak & cut the asparagus into 2-inch pieces. Stir the Scallion Vinaigrette into the quinoa & fold in the asparagus, the tomatoes & the parsley. Toss the arugula in the remaining 1 tablespoon of olive oil & place on a large serving platter. Top with the quinoa mixture & the steak. Garnish, if desired.

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining Ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickScallion Vinaigrette
makes about 1/2 cup

The vinaigrette is used to season the quinoa & vegetable portion of the salad. The recipe can be doubled if additional dressing is desired to drizzle over individual servings.

4 small scallions
1/4 cup loosely packed parsley leaves
1/3 cup Moore’s Zesty Garden Herb Marinade
1 Tbsp olive oil
1 Tbsp honey 
1 Tbsp water
1 garlic clove, cut into pieces
1 tsp fresh lemon juice
Kosher salt & freshly ground pepper

Trim the scallions. Remove the white portion & save for another use, if desired. Slice the light & dark green portion & puree them with the next 7 ingredients on High speed in a blender until the scallions & the parsley are finely chopped, about 1 minute. Stop to scrape down the sides using a rubber spatula as necessary. Season with salt & pepper. Use as directed.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials Pastry Chef TV Cooking Personality Digital Culinary Photo Journalist Writer Editorial Director Game Day Entertaining Modern Southern Socials Parties Entertaining IdeasHow To Make Grilled Steak & Asparagus Salad With Scallion Vinaigrette

When effortless entertaining is in order, look no further than the good taste of Moore’s Marinades & Sauces to lend a hand. Use them to elevate main dish favorites & seasonal garden goodness for a variety of company worthy meals everyone will rave over.

Cooking Classics Grilled Steak & Asparagus Salad With Scallion Vinagrette By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand With Moores Marinade How To Cook Quinoa Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining Ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining IdeasNo. 1

The Quinoa

Quinoa is a seed possessing many grain-like characteristics. This superfood shares the same botanical family as swiss chard, spinach & beets that can typically be found near the grains & flour varieties in your local market. In this application, the quinoa offers toothsome texture to the highly flavored combination. Once cooked, it’s tossed in a little Moore’s Zesty Garden Herb Marinade, a smattering of olive oil & salt to add delicious flavor while it chills briefly in the refrigerator. 

How To Cook Quinoa Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining Ideas1a

Bring the quinoa, the water & 1/4 tsp salt to a boil over Medium-High heat in a 2-quart saucepan. Reduce the heat to Medium-Low & simmer, covered, 15 minutes or until the liquid is absorbed. 

How To Cook Quinoa Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining Ideas2a

Remove from the heat & uncover the quinoa. Let stand 5 minutes. Fluff the quinoa with a fork & transfer to a large bowl. Drizzle the quinoa with 1/4 cup Moore’s Zesty Garden Herb Marinade, 2 tablespoon of olive oil & the remaining 1/2 teaspoon salt stirring well to combine. Chill 1 hour.

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining IdeasNo. 2

The Asparagus

Spring is the optimum time for cooking & integrating fresh asparagus into menus. Although the growing season typically runs from February to June, March & April are the months in which this vegetable is at its’ peak. 

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining Ideas2a

The most straightforward method to prepare asparagus for any cooking application is to hold one of the stems & remove the bottom 1 to 2-inches. It will naturally snap where the stem becomes tough. You can then use that stem as a guide & cut the remaining pieces, in batches, using a chef knife. Be certain to rinse the asparagus under cool water to remove any grit or dirt.

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining IdeasNo. 3

The Marinating

Preparing meat & vegetables for grilling is simple with Moore’s Marinades & Sauces. A plastic zip top bag, ceramic or glass dish is ideal to use when marinating items. Just be certain not to use aluminum or copper as discoloration of the food & the container will take place. 

Rinse the asparagus under cool water & remove the tough ends. Place the asparagus in a dish & cover with the remaining 3/4 cup Moore’s Zesty Garden Herb Marinade using a pair of tongs to coat well. Chill 30 minutes. Place the flank steak in a dish, cover with Moore’s Original Marinade & sprinkle with 1/2 teaspoon freshly ground pepper. Chill 30 minutes. Meanwhile, prepare the Scallion Vinaigrette as directed & chill. 

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern SocialsNo. 4

The Scallion Vinaigrette

Moore’s Zesty Garden Herb Marinade makes a wonderful vinaigrette for salads. Beyond entertaining, look to it for fast weeknight meal solutions.

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining Ideas4a

Trim the scallions. Remove the white portion & save for another use, if desired. 

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining Ideas Scallion Vinaigrette4b

Slice the light & dark green portion & puree them with the next 7 ingredients on High speed in a blender until the scallions & the parsley are finely chopped, about 1 minute. Stop to scrape down the sides using a rubber spatula as necessary. Season with salt & pepper. Use as directed.

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining IdeasNo. 5

The Grilling

Once the steak & the asparagus are added to the grill for cooking, discard any remaining marinade.

Preheat the grill to Medium-High heat, 350 to 400 degrees. Grill the steak 3 to 4 minutes per side or until the desired degree of doneness is reached. Remove from the heat. Let stand 10 minutes. 

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining Ideas5a

Meanwhile, place the asparagus directly over the grate & grill 5 minutes or until bright & crisp tender turning halfway through the cooking time. Remove from the heat. 

The Basics. Arugula. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Digital Culinary Photo Journalist Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day entertainingNo. 6

The Assembly

Thinly slice the steak & cut the asparagus into 2-inch pieces. Stir the Scallion Vinaigrette into the quinoa & fold in the asparagus, the tomatoes & the parsley. Toss the arugula in the remaining 1 tablespoon of olive oil & place on a large serving platter. Top with the quinoa mixture & the steak. Garnish, if desired.

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Southern Hostess Food Stylist Digital Culinary Photo Journalist Game Day Entertaining Southern Socials Parties & Entertaining IdeasNo. 7

The Grilled Steak & Asparagus Salad With Scallion Vinaigrette

The flavors of the salad compliment one another flawlessly. The flank steak is well seasoned & pairs perfectly with the tangy notes from the asparagus. A little honey in the vinaigrette along with fresh, seasonal ingredients meld the dish beautifully. Additionally, if weeknight meal solutions are a focus for your family, each component of the salad is packed with delicious flavor so they are versatile enough to be served separately if desired.

Cooking-Classics.-Grilled-Steak-Asparagus-Salad-With-Scallion-Vinagrette-By-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-With-Moores-Marinades-Sauces Cooking & Baking Tutorials Pastry Chef TV Cooking Personality Digital Culinary Photo Journalist Writer Editorial Director Game Day Entertaining Modern Southern Socials Parties Entertaining IdeasThe Collaboration

Moore’s Marinades & Sauces

I’m pleased to partner with Moore’s Marinades & Sauces for this sponsored post as the quality of their products makes entertaining & meal solutions effortless while offering exceptional taste. Although I selected the Moore’s Original Marinade & Moore’s Zesty Garden Herb Marinade to use in this recipe, they were kind enough to send along a variety of their products for sampling which included: Moore’s Teriyaki Marinade, Moore’s Original Buffalo Wing Sauce, Moore’s Spicy Habanero Wing And Hot Sauce, Moore’s Blue Cheese Buffalo Wing Sauce & Moore’s Creamy Ranch Buffalo Wing Sauce. Each product offers versatile entertaining & meal solutions for busy family’s.

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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