Steak & Potato Salad with Horseradish Dressing

Steak & Potato Salad with Horseradish Dressing might be a good recipe to expand your salad repertoire. This gluten free recipe serves 4 and costs $4.21 per serving. One portion of this dish contains around 32g of protein, 14g of fat, and a total of 398 calories. If you have baby potatoes, salt, horseradish, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. 693 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Eating Well. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is tremendous. If you like this recipe, take a look at these similar recipes: Steak Salad with Horseradish Dressing, Grilled steak salad with horseradish dressing, and Grilled Steak Salad with Horseradish Ranch Dressing.

Servings: 4

Preparation duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat grill to medium.Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.Sprinkle both sides of steak with salt and the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Grill the corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Transfer to a cutting board; let the steak rest for 5 minutes. When the corn is cool enough to handle, cut the kernels from the cob (see Tips). Thinly slice the steak crosswise. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with the horseradish dressing.

 

Step by step:

1. Preheat grill to medium.Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.

2. Add potatoes, cover and cook until tender, 10 to 15 minutes.

3. Transfer to a cutting board to cool.

4. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool.

5. Drain thoroughly and transfer to a large bowl.

6. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl.

7. Whisk in oil.Sprinkle both sides of steak with salt and the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Grill the corn, turning occasionally, until marked and tender, 8 to 12 minutes total.

8. Transfer to a cutting board; let the steak rest for 5 minutes. When the corn is cool enough to handle, cut the kernels from the cob (see Tips). Thinly slice the steak crosswise.

9. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with the horseradish dressing.

Nutrition Information:

covered percent of daily need