Grilled Steak Salad with Horseradish Dressing

So I got this off of a WeWa thread and it sounded pretty good.  D agreed so it went on the menu.

We had lots of substitutions...some cheap steak because Kroghetto didn't have flank steak. D made the dressing without the blue cheese since I don't like blue cheese. He just added it to his own salad (I put Parmesan on mine). We also used iceberg lettuce because we had a head, and neither of us could remember what it was supposed to be used for. We also used grape tomatoes because I don't like cherry tomatoes.

We would definitely have again.  We really liked the dressing, the flavor of the steak was good, and when it is 90+ degrees out, it hit the spot.

Grilled Steak Salad with Horseradish Dressing

Photo by ALB

Category: Salad
Adapted from CIA Gourmet Meals in Minutes Cookbook
Servings: 6
Posted by: ClassAct75 (Eileen)
April 20, 2008

CIA Notes: The minimum time required to prepare this flank steak allows for the assembly of a salad packed with hearty flavors that is both easy to prepare and beautiful to present.

Eileen’s Notes: This was my favorite meal from the CIA cooking class and loved it again when making it at home using filet, plum tomatoes, and reduced fat mayonnaise and sour cream. I also added extra horseradish and lemon juice as Peggy and Jilly did when preparing it for our class.

1 ½ pounds flank steak
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
¼ cup low fat sour cream
½ cup reduced fat mayonnaise
3 T prepared horseradish
2 T lemon juice
2/3 cup blue cheese, crumbled
6 cups romaine lettuce, washed and drained, cut into bite sized pieces
1 tsp. lemon zest
2/3 pint cherry tomatoes, sliced lengthwise
½ cup red onion, thinly sliced

Season the beef generously with salt and black pepper. Grill the steak to desired doneness, about 3-4 minutes per side for medium rare.

Meanwhile, in a small bowl, mix together the sour cream, mayonnaise, horseradish, lemon juice, and ½ tsp. pepper using a whisk. Season the dressing with salt and more pepper if necessary.

In a large bowl, toss together the lettuce, lemon zest, tomatoes, half the blue cheese crumbles, and the dressing. Divide the salad mixture among 6 serving plates.

Cut the steak across the grain into thin slanting slices. Place the sliced steak around the salad and top with the onion slices and remaining blue cheese.

CALORIES 326; FAT 20g; PROTEIN 27g; CHOLESTEROL 77mg; CALCIUM 117mg; SODIUM 755mg; FIBER 2g; IRON 3mg; CARBOHTDRATE 9g