STEAK SALAD W/CREAMY HORSERADISH DRESSING
Make and share this Steak Salad W/Creamy Horseradish Dressing recipe from Food.com.
Provided by Deantini
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- STEAK:.
- Season steak with salt and pepper.
- Cook until medium-rare - approx 8 min - and place on cutting board and tent with foil. Let stand for 10 minute Slice thinly accros the grain.
- DRESSING:.
- Whish mayo, milk, horseradish, salt and pepper.
- SALAD:.
- Heat oil in skillet and saute mushrooms, garlic, thyme and a bit of salt and pepper until mushrooms are golden - approx 5 minute.
- Place spinach on platter, add steak, mushrooms, red onion, cherry tomatoes on top and drizzle with dressing.
Nutrition Facts : Calories 308.1, Fat 18.2, SaturatedFat 5.2, Cholesterol 82.7, Sodium 536.5, Carbohydrate 8.9, Fiber 2.4, Sugar 4.3, Protein 27.4
GRILLED STEAK FLATBREADS WITH HORSERADISH DRESSING
Steps:
- Preheat a grill, grill pan or large cast-iron skillet over medium-high heat. Brush the steak with olive oil and season with salt and pepper. Cook the steak, flipping, until medium-rare, 8 to 10 minutes. Transfer the steak to a carving board and let rest for 5 minutes.
- Meanwhile, in a small bowl, whisk the sour cream with the horseradish and lemon juice. Season the dressing generously with salt and pepper.
- Brush the flatbreads with olive oil. Working in batches, if necessary, cook over high heat, flipping, until lightly charred and crisp, 4 to 5 minutes. Transfer to a baking sheet or wire rack.
- Thinly slice the steak against the grain. Spread some of the horseradish sauce on each flatbread and top with the steak, arugula, tomatoes and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Cut the flatbreads into wedges and serve, passing the remaining dressing at the table.
STEAK AND POTATO SALAD WITH HORSERADISH DRESSING
This recipe grew from a recipe on a website I only recently discovered called delish.com. I fixed this one night when it was miserably hot out and we just wanted to pick at our food. The combination of warm steak, potatoes, crisp corn and green beans with the dressing that subtly bites your tastebuds was memorable. I have to admit to short cutting by using Tyson's frozen Fajita Steak Strips which saved time but certainly changed the flavor too. Also I had 1 ear of corn left over from previous night's dinner. Other than that, it is exactly as presented here.
Provided by GrammaMikki
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the grill to medium.
- Place potatoes in a steamer basket over a pan of water. Cover and bring water to boil. Steam potatoes for 10 to 15 minutes until fork tender. Transfer to a cutting board to cool.
- Add green beans to the steamer basket, cover and bring water back to a boil. Steam beans until bright green and just tender, about 4 minutes. Place beans in a colander and rinse with cold water until cool. Drain beans thoroughly and move to a salad bowl.
- Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in green onions.
- Combine sour cream, vinegar, Worchestershire and 1/2 tsp pepper in a small bowl. Whisk in the oil.
- Season the steak with salt and pepper or your favorite steak rub. Grill the steak for 5 minutes per side for medium rare and 6 minutes per side for medium. Remove to cutting board and let rest for about 5 minutes.
- Grill the corn, turning occasionally, until marked and tender, about 8 to 12 minutes. Transfer corn to cxutting board and, when cool enough to handle, cut the kernels from the cob.
- Thinly slice the steak across the grain. Add the steak with any juices and the corn kernals to the salad bowl with the potato mixture. Toss with the horseradish dressing.
- I served this on crisp iceberg lettuce leaves. A crusty loaf of bread might add to the enjoyment but this is a well balanced meal without accompaniment.
Nutrition Facts : Calories 489, Fat 25.3, SaturatedFat 8.6, Cholesterol 92.5, Sodium 307.1, Carbohydrate 39.5, Fiber 7.2, Sugar 8.6, Protein 29.2
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