Grilled Steak Salad With Horseradish Dressing Recipes

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STEAK SALAD WITH HORSERADISH DRESSING



Steak Salad with Horseradish Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Kid-Friendly     Low Cal     Dinner     Lunch     Horseradish     Steak     Radish     Lettuce     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 16

Horseradish dressing:
1/2 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon honey
1 teaspoon red wine vinegar
Kosher salt, freshly ground pepper
Steak salad:
2 tablespoons olive oil, divided
1 1-pound rib-eye, flank, or skirt steak
Kosher salt, freshly ground pepper
12 ounces fingerling potatoes, thinly sliced
1/2 English hothouse cucumber, thinly sliced
6 radishes, cut into thin wedges
2 cups greens (such as arugula or torn Bibb lettuce leaves)
Pickled Red Onions

Steps:

  • For horseradish dressing:
  • Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
  • For steak salad:
  • Heat 1 tablespoon oil in a large skillet, preferably cast-iron, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes.
  • While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes.
  • Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.

GRILLED STEAK FLATBREADS WITH HORSERADISH DRESSING



Grilled Steak Flatbreads with Horseradish Dressing image

Provided by Justin Chapple

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

One 10- to 12-ounce flat iron, strip or skirt steak (about 3/4 inch thick)
Extra-virgin olive oil, for brushing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup sour cream
3 tablespoons prepared horseradish
1 1/2 tablespoons fresh lemon juice
Four 4-ounce flatbreads or naan
2 cups baby arugula
1 cup grape or cherry tomatoes, halved
1/2 small red onion, thinly sliced

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.

GRILLED STEAK SALAD WITH ASIAN DRESSING



Grilled Steak Salad with Asian Dressing image

BBQ steak salad with a sesame-rice vinegar dressing.

Provided by Joanne Zalapski Samchyk

Categories     Salad     Green Salad Recipes

Time 1h45m

Yield 2

Number Of Ingredients 17

1 (12 ounce) rib eye steak
1 tablespoon soy sauce
1 teaspoon Montreal steak seasoning, or to taste
½ lemon, juiced
2 tablespoons rice vinegar
2 tablespoons olive oil
2 tablespoons white sugar
½ teaspoon sesame oil
¼ teaspoon garlic powder
2 pinches red pepper flakes
10 leaves romaine lettuce, torn into bite-size pieces
½ large English cucumber, cubed
1 avocado - peeled, pitted, and diced
1 tomato, cut into wedges
1 carrot, grated
4 thin slices red onion
3 tablespoons toasted sesame seeds

Steps:

  • Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
  • Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

Nutrition Facts : Calories 704.3 calories, Carbohydrate 38.9 g, Cholesterol 60.7 mg, Fat 52.6 g, Fiber 12.2 g, Protein 26 g, SaturatedFat 11.6 g, Sodium 1000.5 mg, Sugar 19.6 g

GRILLED STEAK SALAD WITH HORSERADISH DRESSING



Grilled steak salad with horseradish dressing image

A colourful tomato salad livens up this speedy, healthy supper of marinated lean beef steak with hot mustard sauce

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 11

250g/9oz bavette or skirt steak
1 tsp celery seeds, crushed
1 tbsp Worcestershire sauce
little olive oil , for brushing
6 celery sticks, thinly sliced, leaves reserved
200g mixed tomato , sliced or halved (beefsteak, plum and red and yellow cherry are all good)
1 tbsp Worcestershire sauce
1 tbsp olive oil
1 tsp horseradish sauce
1 tsp red wine vinegar
1 tsp tomato purée

Steps:

  • Rub the steak on both sides with the crushed celery seeds, some seasoning and the Worcestershire sauce. Brush with olive oil and leave to marinate while you prepare the salad.
  • Mix the dressing ingredients in a small bowl. Divide the celery and tomatoes between 2 plates. Heat a griddle pan over a high heat, then cook the meat for 2-3 mins on each side (depending on how thick your steaks are). Remove from the heat and leave to rest, covered with foil, for 5 mins.
  • Slice the steaks and place on top of the salads, pour the dressing over and scatter over the celery leaves.

Nutrition Facts : Calories 305 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium

GRILLED SKIRT STEAK WITH HORSERADISH SAUCE



Grilled Skirt Steak With Horseradish Sauce image

Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a tasty little trick. You're watching the meat cook anyway, so you may as well keep busy and give it some love!

Provided by dojemi

Categories     < 15 Mins

Time 13m

Yield 2 serving(s)

Number Of Ingredients 10

1 small bunch fresh rosemary
sea salt & freshly ground black pepper
olive oil
skirt steak (one steak weighing 1 1/2 - 2 lbs)
1 large garlic clove
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 tablespoon grated horseradish (fresh or store bought)
sea salt & freshly ground black pepper
1 lemon
extra virgin olive oil

Steps:

  • Put a grill pan on a high heat and let it get screaming hot.
  • Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board.
  • Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
  • Put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
  • Halve your lemon and add a squeeze of juice to the bowl.
  • Add a splash of extra virgin olive oil and mix well.
  • Taste and add a little more horseradish if you think it needs to taste more fiery.
  • Lay the steak in your hot pan and press down gently.
  • Wait a minute, then turn over.
  • Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic.
  • Flip the steak again after another minute, repeat the garlic rub, and press down again.
  • For medium-rare meat, cook for around 4 to 5 minutes on each side. For well-done meat, cook for a few minutes more.
  • Remove the steaks from the grill to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.
  • Place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
  • Drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
  • Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.

Nutrition Facts : Calories 68.8, Fat 5.8, SaturatedFat 3.5, Cholesterol 20.6, Sodium 31.2, Carbohydrate 7.6, Fiber 2.8, Sugar 0.6, Protein 1.2

STEAK SALAD W/CREAMY HORSERADISH DRESSING



Steak Salad W/Creamy Horseradish Dressing image

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

1 lb flank steak (or strip loin or other grilling steak)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 cups mushrooms, halved
1 garlic clove, minced
1 teaspoon thyme, dried
1 (6 ounce) bag Baby Spinach
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced
1/4 cup light mayonnaise
2 tablespoons 1% low-fat milk
2 tablespoons horseradish, prepared
salt, to taste

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

FLANK STEAK SALAD WITH GRILLED CROUTONS AND HORSERADISH DRESSING



Flank Steak Salad with Grilled Croutons and Horseradish Dressing image

This meal is high protein and high fiber, so it gets high marks.

Yield 4 servings

Number Of Ingredients 15

4 garlic cloves, 1 smashed and 3 chopped
1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
3 tablespoons Worcestershire sauce (eyeball it)
1 to 2 teaspoons hot sauce to taste (eyeball it)
1 teaspoon dried thyme, 1/3 palmful
2 pounds flank steak
5 thick slices of crunchy peasant-style bread such as ciabatta
Salt and black pepper
1 rounded tablespoon prepared horseradish
Juice of 1 lemon
3 tablespoons sour cream (eyeball it)
1 tablespoon Dijon mustard
1 pint grape or cherry tomatoes, halved
1 12-ounce sack triple-washed baby spinach
1 bunch arugula, thoroughly washed and dried

Steps:

  • Preheat an outdoor grill, grill pan, or a large skillet (if you are using a large skillet for the steak, you might have to cut the steak in half in order to make it fit in the pan).
  • In a large shallow dish, combine the chopped garlic, about 2 tablespoons of the EVOO, the Worcestershire sauce, hot sauce, and thyme. Add the flank steak and coat it completely in the mixture; marinate it for 5 to 10 minutes, depending on how much of a rush you are in.
  • Brush or drizzle the bread slices with a little EVOO and sprinkle them with a little salt and pepper. Place the seasoned bread on the grill and grill on both sides until well marked, 1 to 2 minutes on each side. Remove the bread from the grill and rub it with the smashed garlic clove while still hot. Chop the grilled bread into 1-inch pieces and reserve it. (If you are not grilling, then simply toast the bread until it is golden brown and follow the same procedure.)
  • Season the flank steak with salt and pepper, then cook it for 5 to 6 minutes per side. Remove it from the grill and let it rest for 5 minutes. Thinly slice the flank steak on an angle and against the grain.
  • While the steak is grilling, in a small bowl combine the horseradish, lemon juice, sour cream, mustard, salt, and pepper. In a slow, steady stream, whisk in about 1/3 cup of EVOO.
  • In a large shallow platter or bowl, arrange the tomatoes, spinach, and arugula and top with croutons. Dress with about two thirds of the dressing. Toss the salad, then adjust the salt and pepper. Top the salad with the sliced steak and drizzle the remaining dressing over the meat.

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