This recipe highlights one of Sarah Carey's favorite spring foods -- asparagus! Paired with quick-cooking grilled minute steak and a handful of other crunchy and colorful vegetables, this is a dinner that borrows international flavors, but will feel perfectly suited to your kitchen.
3 tablespoons fish sauce
1/3 cup lime juice (from 5 limes)
1 tablespoon sugar
1 bunch large asparagus, trimmed and thinly sliced on the diagonal
1 medium carrot, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons thinly sliced red or green chile, seeded if desired
Salt and pepper
1 pound minute steaks (about 1/2 inch thick)
2 tablespoons vegetable oil, plus more for grilling
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1. In a small bowl, whisk together fish sauce, lime juice, and sugar.
2. In a large bowl combine asparagus, carrot, bell pepper, and chile. Season with salt and pepper.
3. Brush steaks with oil and season with salt and pepper. Heat a grill or grill pan to high. Clean and lightly oil hot grill. Grill steaks about 3 minutes per side (for medium). Add 3 tablespoons sauce to asparagus salad and toss. Top steak with salad and serve with remaining sauce.
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