David Burtka’s Grilled Steak & Asparagus Salad
with Farro, Mushrooms & Lemony Ricotta
David Burtka’s Grilled Steak & Asparagus Salad
Tender grilled steak tops a hearty salad of farro, asparagus, and mushrooms, finished with bright lemony ricotta for a fresh, satisfying bite.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 10 ounce Bavette Steak
- 4 ounce Button Mushrooms
- 2 teaspoon Dijon Mustard
- ¾ cup Farro
- 1 clove Garlic
- 1 teaspoon Garlic Powder
- 1 unit Lemon
- 2 unit Mushroom Stock Concentrate
- 4 ounce Ricotta Cheese
- 6 unit Scallions
- ¼ ounce Thyme
Additional Ingredients
- 5 teaspoon Cooking Oil
- 5 tablespoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyHard
Prep Time15m
Total Time45m
Calories1210
Protein60g
Carbs77g
Fat78g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use a plain plant-based ricotta-style cheese in place of the ricotta. For gluten-free needs, swap the farro for quinoa or rice, and choose a gluten-free stock concentrate if needed.
What to serve with it
This hearty salad works well with a crisp green side or simple tomato salad to keep the meal bright. A chilled white wine or sparkling water with lemon suits the steak, mushrooms, and creamy finish.
