Warm Beef Salad over Asparagus and Beans with Remoulade Sauce 



Instructions

1. 1

   In a glass dish or in a large sealable bag, combine the meat with the marinade. Cover the dish or seal the bag. Refrigerate for 12 to 24 hours.

2. 2

   Preheat the grill, setting the burners on high. Oil the grate.

3. 3

   Drain the meat. Grill the steaks on each side until the desired doneness (rare or medium-rare for tender meat). Set the meat aside on a plate and cover with aluminum foil.

4. 4

   In a large bowl, combine the cream, mustard, green onions, and parsley. Add the asparagus and beans. Toss to combine. Season with salt and pepper.

5. 5

   Slice the meat and serve over the vegetable salad. Top with arugula.