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Steak & Potato Salad with Horseradish Dressing

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  45 Minutes
  4 servings, about 2 cups each
The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans. Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner.

Make Ahead Tip: Prepare potatoes and green beans (Step 2) and refrigerate for up to 3 days.
RECIPE INGREDIENTS
1 pound  baby potatoes, scrubbed
12 ounces  green beans (about 3 cups), trimmed
1/2 cup  sliced fresh chives or scallion greens
1/4 cup  reduced-fat sour cream
3 tablespoons  white-wine vinegar or red-wine vinegar
2 tablespoons   prepared horseradish
1 tablespoon   worcestershire sauce
1 teaspoon  freshly ground pepper, divided
2 tablespoons  extra-virgin olive oil
1 pound  sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
1/4 teaspoon   salt
2 ears   corn, husked

Tips: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Steak & Potato Salad with Horseradish Dressing Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Meaty Potato Salads: Potato Sides & Meals
Nutrition Facts per Serving
Yield:   4 servings, about 2 cups each
Calories: 376
Fat. Total: 14g
Protein: 28g
Carbohydrates, Total: 36g
Fat, Saturated: 4g
Fiber: 6g
Cholesterol: 48mg
Sodium: 278mg
% Cal. from Fat: 34%
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