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Steak Salad with Grilled Baby Carrots, Asparagus and Garlic Toast Croutons

This salad uses leftover steak, but you can use a nice fresh steak too. It's layered with different varieties of lettuce, grilled baby carrots, grilled asparagus and garlic toast croutons. This is so easy to make and super filling for lunch or dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 medium sized boneless rib steaks leftover, or fresh Grilled Boneless Rib Steaks
  • 4 tablespoons olive oil divided
  • 6 baby carrots tops removed
  • 10 asparagus spears woody parts snapped off
  • Salt and pepper to taste
  • 2 slices of garlic toast
  • 1 package 11 oz/ 312 g of salad mix, I used Spring Mix which has baby lettuce, baby greens, endive and radicchio
  • Optional: you can drizzle some Balsamic Sauce over top over even use dressing


  1. Preheat your grill to a medium heat.
  2. Slice up your leftover steak into thin strips. Place in a cast iron, or other grill friendly pan, with about 2 tablespoons of olive oil.
  3. Place your carrots in a medium sized bowl, drizzle with 1 tablespoon olive oil, plus salt and pepper to taste. Toss to coat.
  4. Place your asparagus in a medium sized bowl, drizzle with 1 tablespoon olive oil, plus salt and pepper to taste. Toss to coat.
  5. Rinse and dry your greens, place in a big bowl and pop that in the fridge till you need it.
  6. Now take everything you need to the grill. Make sure you have clean plates for all the food that comes off the grill. Never reuse one you brought the food out in.
  7. Pop the carrots on the grill first. They will take the longest. Depending on the size of them I'd recommend cooking them for about 6 to 8 minutes, I like mine with a bit of bite left in them. So use a fork to test them. Keep turning them so they cook evenly. And I'd recommend putting them around the middle part of the grill. The back of mine gets too hot for veggies, so get to know your hot spots. If you're nervous the first time cooking veggies over direct heat feel free to cook them on indirect heat for about 15 to 20 minutes. You can even pop them on a pan to keep them from flaring up.
  8. Toss the asparagus on next and cook for about 5 to 8 minutes, turning when needed, take them off when you have them the way you prefer them. Some folks like charred bits, some do not. It's all good in the hood. Cook to your own preference.
  9. Now place the pan on the grill. Make sure you are careful with the handle. I have a cover for the end of my cast iron pan, and keep thick oven mitts by the grill at all times. If you're using leftover steak it only needs to cook for about 3 to 4 minutes to warm up.
  10. Put the garlic toast on at the same time as the steak. It cook really quickly. Each side only takes 2 to 4 minutes depending on what time of garlic bread you are using.
  11. Now remove everything from the grill, transferring them all to clean dishes to take inside. Turn off your grill.
  12. Working quickly slice up the asparagus and carrots into chunks. Then cut the garlic bread into large chunks as well.
  13. Pull the greens out of the fridge. Toss the steak over top. Toss the asparagus and carrots over top as well. Then toss the garlic toast pieces over top. If you want you can drizzle with Balsamic Sauce or any kind of dressing.
  14. Serve with a big leftover loving smile!