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Est. Product Weight: 0 lbs.   Sub-Total : $0.00
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Steak Salad with Horseradish Dressing

Horseradish Dressing 

1⁄2 cup mayonnaise
3 tablespoon prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon honey
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper 

Steak Salad 

2 tablespoon olive oil, divided
1 1-lb. rib-eye, flank, or skirt steak
Kosher salt and freshly ground black 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) 

Pickled Red Onions *

Recipe Preparation 

Horseradish Dressing 

Whisk mayonnaise, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

Steak Salad

Rub steak with 1 tablespoon oil. Cook steak in a grill pan on medium-high heat for 2-3 minutes per side for medium-rare. You can also cook it on a grill outside. Remove steak from heat and cover with foil to rest. 

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. 

Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions. 

*Pickled Red Onions 

2 tablespoon red wine vinegar 1⁄2 teaspoon kosher salt
1⁄2 small red onion, thinly sliced 

Bring vinegar, salt, and 1 cup water to a boil in a small saucepan. Remove from heat. Stir in onion. Let cool. Drain before serving. 

Adapted from Bon Appetit, Jan, 2013