Wwsteak Salad With Creamy Horseradish Dressing Recipes
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
W.W.STEAK SALAD WITH CREAMY HORSERADISH DRESSING
This salad showcases fresh seasonal produce. It makes a nutritious light meal I think this one is from Costco
Provided by Lynnda Cloutier @eatygourmet
Categories Beef
Number Of Ingredients 13
Steps:
- Prepare grill. Sprinkle steaks evenly with salt and pepper. Put steaks on grill rack coated with cooking spray. Grill 5 minutes on each side or til desired degree of doneness. let stand 10 minutes before slicing.
- While steak stands, mix lettuce, tomato and cucumber in large bowl; divide evenly among 4 plates. In small bowl, mix sour cream, red onion and next 4 ingredients, stirring with a whisk til well blended.
- Top salads with steak slices. Drizzle salads evenly with dressing. Makes 4 servings.
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
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- Salt the steak thoroughly. Then, using a lot of ground black pepper, thoroughly coat the steak, pressing the pepper down into the steak.
- In a large oven-safe sauté pan, sear all sides of the steak. Begin by searing the top of the steak on the stovetop for 4 minutes. Then flip it over and sear the back for 4 more minutes. Using tongs to hold the steak, sear the bone side for 1 minute and then flip and sear the opposite edge for 1 minute. Lay the steak flat in the pan and place in the oven. Cook in the oven for 10 minutes. When done, remove and place on a board to rest for 10 minutes.
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- 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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