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Steak Salad with Horseradish Dressing

Posted By GKC On June 9, 2013 @ 12:00 am In Recipes of the Week,Weekly Recipes | No Comments

horseradish-steak-salad
Serves 4 – 6

This is a great appetizer salad. Horseradish is perfect with steak and the honey mellows it out a bit. This is a GKC remake of a recipe from Keens Steakhouse in NYC.

I love grilled meat salads, especially in the summer time. They are not a heavy appetizer and showcase all sorts of great grilled items. This salad incorporates a favorite flavor combination; steak and horseradish. I like to gill the meat but I keep it simple by just using olive oil and salt and pepper on the steak. The dressing has some zesty white horseradish in it. The honey mellows the spice and the tofutti sour cream gives it creaminess. The result is a great grilled salad with bold flavor and lots of great color. All can be prepared ahead of time, so that makes it a winner for me too! It also works great with any leftover grilled steak that you have in your refrigerator. This is a perfect Shabbos day first course or a star at any summer BBQ!

Horseradish Dressing
1/2 cup tofutti sour cream
3 tablespoons prepared white horseradish
1 tablespoon chopped fresh chives or scallions
1 ½ teaspoons honey
1 teaspoon red wine vinegar
Kosher salt, freshly ground pepper

Steak Salad
2 tablespoons olive oil, divided
1 1-pound flank, skirt steak, or other thin grilling steak
Kosher salt, freshly ground pepper
12 ounces fingerling potatoes, thinly sliced
1/2 English hothouse cucumber, thinly sliced
6 radishes, cut into thin wedges
2 cups greens (such as arugula or torn Bibb lettuce leaves)

For the dressing:
Whisk tofutti sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

For the Steak Salad:
Heat 1 tablespoon oil in a large skillet or grill pan, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes.

While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes.

On a large platter, scatter the salad greens. Top with potatoes, cucumber, and radishes. Slice steak and place on top. Drizzle with horseradish dressing.


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