Steak and Potato Salad With Horseradish Dressing

Submitted by GrammaMikki

"This recipe grew from a recipe on a website I only recently discovered called delish.com. I fixed this one night when it was miserably hot out and we just wanted to pick at our food. The combination of warm steak, potatoes, crisp corn and green beans with the dressing that subtly bites your tastebuds was memorable. I have to admit to short cutting by using Tyson's frozen Fajita Steak Strips which saved time but certainly changed the flavor too. Also I had 1 ear of corn left over from previous night's dinner. Other than that, it is exactly as presented here."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb baby potatoes, scrubbed
• 12 ounces about 3 cups fresh green beans, trimmed
• 1⁄2 cup sliced green onion
• 1⁄4 cup sour cream
• 3 tablespoons white wine vinegar
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground pepper, divided
• 2 tablespoons extra virgin olive oil
• 1 lb sirloin steak, trimmed of fat
• 1⁄4 teaspoon salt
• 2 ears corn

directions

1. Preheat the grill to medium.
2. Place potatoes in a steamer basket over a pan of water. Cover and bring water to boil. Steam potatoes for 10 to 15 minutes until fork tender. Transfer to a cutting board to cool.
3. Add green beans to the steamer basket, cover and bring water back to a boil. Steam beans until bright green and just tender, about 4 minutes. Place beans in a colander and rinse with cold water until cool. Drain beans thoroughly and move to a salad bowl.
4. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in green onions.
5. Combine sour cream, vinegar, Worchestershire and 1/2 tsp pepper in a small bowl. Whisk in the oil.
6. Season the steak with salt and pepper or your favorite steak rub. Grill the steak for 5 minutes per side for medium rare and 6 minutes per side for medium. Remove to cutting board and let rest for about 5 minutes.
7. Grill the corn, turning occasionally, until marked and tender, about 8 to 12 minutes. Transfer corn to cxutting board and, when cool enough to handle, cut the kernels from the cob.
8. Thinly slice the steak across the grain. Add the steak with any juices and the corn kernals to the salad bowl with the potato mixture. Toss with the horseradish dressing.
9. I served this on crisp iceberg lettuce leaves. A crusty loaf of bread might add to the enjoyment but this is a well balanced meal without accompaniment.

Reviews

[Chris Reynolds]

I am sorry, but this just did not tickle our tastebuds, but thanks for sharing!