This steak salad is the perfect amount of carbohydrates, protein, and leafy greens for a satisfying dinner. The horseradish dressing is straight from Jess Damuck’s Salad Freak cookbook and is absolutely brilliant. Add some onions and potatoes fresh from the garden to truly make it your own.
Steak Marinade:
- 1 lb sirloin steak
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- S&P
- Combine marinade in bowl and add steak to marinade for 2-4 hours in the refrigerator.
- Remove from the refrigerator early enough for steak to come to room temperature before cooking, about 30 minutes for a thinner steak.
Cook Steak and Potatoes:
- 1/2 lb baby potatoes, halved or quartered depending on size
- Preheat the oven to 425 degrees.
- Place potatoes on a rimmed baking sheet, tossing with oil and plenty of salt and pepper. Roast until golden brown, 25 minutes.
- Reduce oven temperature to 350 degrees.
- Sear steak at a high temperature for about 2 minutes on each side. Transfer the pan to the oven to finish baking until it reaches 135 degrees (medium-rare) or 145 degrees (medium), between 5-10 minutes depending on the steak. Always use an instant thermometer to determine the doneness of the meat and check the temperature between searing and baking to assess cooking time.
- Let the steak rest for a few minutes, then slice thinly against the grain.
Salad:
- 4 spring onions, thinly sliced
- 2 cups mixed salad greens (e.g., arugula, spinach, or a spring mix)
- 1/2 cup cherry tomatoes, halved
Dressing:
- 1 tbsp grainy mustard
- 1 tbsp mayonnaise
- 1 tbsp horseradish
- 1 tsp sherry vinegar
- 2 tbsp olive oil
- S&P to taste
In a small bowl, combine ingredients. Season with salt and pepper.
Assemble:
- Arrange salad greens on each plate and cover them with potatoes.
- Drizzle with dressing.
- Lift and fan steak over the arugula. Drizzle more dressing over each steak.
- Sprinkle onions and cherry tomatoes on top.