Peppermint Mocha
Striploin Steak With Roasted Asparagus Salad
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Striploin Steak With Roasted Asparagus Salad Cooking times are for dual cooking. Using one basket may shorten the cooking time.
| Prep Time | 5 Minutes |
| Cook Time | 17 Minutes |
| Servings |
3 Servings
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Ingredients
- 14 oz Strip steak
- ½ juice of Orange
- ½ tbsp apple cider vinegar
- ½ tbsp lemon juice
- ½ tsp Dijon mustard
- ½ tsp salt
- ½ cup carrot grated
- 2 cup Mixed salad leaves
- olive oil as needed
- Salt & pepper as needed
- 6 asparagus
- Salt & pepper as needed
- 1 tbsp olive oil
Ingredients
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Instructions
- For the first basket select Air Fry, set the temperature to 400°F / 205°C and the time to 17 Minutes.
- For the second basket, select Air Fry, set the temperature to 400°F / 205°C and the time to 15 Minutes. Press Synch Finish, then press Start.
- Pat the steak dry with a paper towel. Season with salt and black pepper.
- Season asparagus with some salt, black pepper and olive oil.
- When the first basket is hot, add the steak in and close the basket.
- When the second basket is hot, insert asparagus and close the basket.
- Turn both steak and asparagus when turn food signals.
- For the salad dressing mix orange juice, lemon juice, apple cider vinegar, Dijon mustard and ½ tsp salt in a bowl. Whisk in 1 tbsp olive oil.
- Mix greens with grated carrot. When the cooking time has ended, take the steak out onto a rack, and let rest for 10 Minutes.
- Take asparagus out and cut into 1 inch length pieces. Add the asparagus to the spring mix and grated carrots. Mix together. Slice steak and serve with the salad.
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