Monday, August 30, 2010

Steak and Potato Salad with Horseradish Dressing

I found this recipe at EatingWell.com. It immediately caught my eye because I love horseradish. Leftovers the next day are equally good cold.

What You'll Need:
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 (optional, if it isn't season)

How to make it:
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 a grill pan. 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.

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