STEAK SALAD WITH HORSERADISH DRESSING
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
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
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 HORSERADISH DRESSING
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
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
SKIRT STEAK AND HORSERADISH POTATO SALAD
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Provided by Bon Appétit Test Kitchen
Categories Beef Potato Vegetable Fourth of July Picnic Quick & Easy High Fiber Father's Day Backyard BBQ Dinner Lunch Horseradish Meat Steak Root Vegetable Tailgating Family Reunion Party Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield 4 servings
Number Of Ingredients 10
Steps:
- Press garlic into small bowl. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes. Place potatoes in large bowl and let cool slightly. Add grape tomatoes and sugar snap peas to potatoes in bowl. Gently toss with enough dressing to coat and season to taste with salt and pepper.
- Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet over high heat. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
- Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.
STEAK SALAD
This is a quick and easy meal for those hot summer evenings.
Provided by Linda
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 45m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat grill for high heat.
- Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached. Remove from heat and let sit until cool enough to handle. Slice steak into bite size pieces.
- In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. Cover and place dressing in refrigerator.
- Onto chilled plates arrange the lettuce, tomato, pepper, onion and olives. Top with steak and drizzle with dressing. Serve with crusty grilled French bread. Enjoy!
Nutrition Facts : Calories 495.7 calories, Carbohydrate 10.1 g, Cholesterol 99.8 mg, Fat 36.4 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 11.8 g, Sodium 836.2 mg, Sugar 4.2 g
HORSERADISH DRESSING
Make and share this Horseradish Dressing recipe from Food.com.
Provided by flower7
Categories Salad Dressings
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Whisk sour cream, olive oil, horseradish, dill, and vinegar together in a small bowl.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 100.8, Fat 10.6, SaturatedFat 3.3, Cholesterol 7.9, Sodium 25.6, Carbohydrate 1.4, Fiber 0.2, Sugar 0.4, Protein 0.6
STEAK SALAD WITH CREAMY DRESSING
Lettuce layered with grilled beef steak and veggies give you a hearty dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat gas or charcoal grill. Sprinkle steaks with salt and 1/4 teaspoon of the pepper. Carefully brush oil on grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, or until of desired doneness. Remove steaks from grill. Cover loosely; let stand 10 minutes.
- Meanwhile, in large bowl, toss lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining 1/4 teaspoon pepper with wire whisk until well blended.
- Cut steaks across grain into thin slices; arrange over salads. Drizzle with dressing.
Nutrition Facts : Calories 170, Carbohydrate 12 g, Fiber 1 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg
More about "steak salad wcreamy horseradish dressing recipes"
STEAK SALAD WITH HORSERADISH DRESSING RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (27)Servings 4
- Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
- While steak rests, wipe out skillet and heat remaining 1 Tbsp. 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.
STEAK SALAD WITH CREAMY HORSERADISH DRESSING RECIPE
From myrecipes.com
Servings 4Calories 203 per servingTotal Time 33 mins
- Sprinkle steaks evenly with salt and pepper. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing.
- While steak stands, combine lettuce, tomato, and cucumber in a large bowl; divide evenly among 4 plates. Top salads with steak slices. Drizzle evenly with Creamy Horseradish Dressing.
LOADED STEAK SALAD WITH CREAMY HORSERADISH DRESSING
From robustrecipes.com
Cuisine Gluten FreeEstimated Reading Time 5 minsCategory SaladTotal Time 20 mins
- If you are making your own marinated mushrooms you will need to make them at least 3 hours in advance, 8 hours is best. Click here for the recipe. Also, about 30 minutes before you want to make the salad remove your steak from the refrigerator so that it has time to come to room temperature so that it cooks evenly.
- Add all of the ingredients EXCEPT the water to a mixing bowl, whisk until well combined. Add 1 tablespoon of water at a time until the dressing reaches a pour-able, yet thick consistency. Taste and adjust and set dressing aside.
- Season the steak generously with salt and pepper on both sides. Heat a large stainless steel skillet or cast iron skillet over medium high heat (cast iron is best). Add just enough oil to coat the pan, once the oil is hot add the steak – you should hear a nice loud sizzle, if you don’t the pan and oil isn’t hot enough. Cook about 2 minutes on one side, flip and cook another 2 minutes on the other side – reduce the heat to low and cook another 1 minute per side. Cook until you reach your desired doneness. For rare the internal temperature should reach 130 degrees Fahrenheit, medium rare is 140 degrees, medium is 155 degrees, and well done is 165 degrees. Keep in mind the cook time will vary greatly depending on how thick or thin your cut of steak is. Once cooked immediately remove the steak to a cutting board and allow it rest for 5 to 10 minutes.
- Add the mixed greens to a large serving bowl. Top it with the marinated mushrooms that have been drained, grape tomatoes, onions, blue cheese, and sliced almonds. At this time you can slice your steak into strips, going against the grain — add the steak to the salad. Drizzle with the horseradish dressing and serve immediately.
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