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Steak and Potato Salad with Horseradish Dressing
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.
Ingredients
1 pound(s) baby potatoes, scrubbed
12 ounce(s) (about 3 cups) green beans, trimmed
1/2 cup(s) sliced fresh chives or scallion greens
1/4 cup(s) reduced-fat sour cream
3 tablespoon(s) white-wine vinegar or red-wine vinegar
2 tablespoon(s) prepared horseradish
1 tablespoon(s) Worcestershire sauce
1 teaspoon(s) freshly ground pepper, divided
2 tablespoon(s) extra-virgin olive oil
1 pound(s) (1-1 1/4 inches thick) sirloin steak or strip steak, trimmed
1/4 teaspoon(s) salt
2 ear(s) corn, husked
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.
Nutritional Information
(per serving)
Calories 376
Total Fat 14g
Saturated Fat 4g
Cholesterol 48mg
Sodium 278mg
Total Carbohydrate 36g
Dietary Fiber 6g
Sugars --
Protein 28g
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.
Ingredients
1 pound(s) baby potatoes, scrubbed
12 ounce(s) (about 3 cups) green beans, trimmed
1/2 cup(s) sliced fresh chives or scallion greens
1/4 cup(s) reduced-fat sour cream
3 tablespoon(s) white-wine vinegar or red-wine vinegar
2 tablespoon(s) prepared horseradish
1 tablespoon(s) Worcestershire sauce
1 teaspoon(s) freshly ground pepper, divided
2 tablespoon(s) extra-virgin olive oil
1 pound(s) (1-1 1/4 inches thick) sirloin steak or strip steak, trimmed
1/4 teaspoon(s) salt
2 ear(s) corn, husked
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.
Nutritional Information
(per serving)
Calories 376
Total Fat 14g
Saturated Fat 4g
Cholesterol 48mg
Sodium 278mg
Total Carbohydrate 36g
Dietary Fiber 6g
Sugars --
Protein 28g
Attached Files