Tuesday, May 31, 2011

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.


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