I don’t eat a lot of beef, but I do enjoy it occasionally. I tend to eat a lot of chicken and fish, and I feel that my body tells me when I need specific nutrients, because I suddenly start craving beef. So I have some, and then I seem to be sated for a while. I love salad almost any time, so this pairing works well for me. The beef adds a healthy dose of protein, so this becomes a meal on a plate—perfect for summer, when we tend to want to keep things simpler.
This salad works best when the beef is grilled, of course, though you could make this in any other season when you don’t so much mind heating up the kitchen.
As with any salad, you can change up the ingredients. I chose the ones listed below because they were what I had on hand, and luckily, they seem to go well with beef. But any leftover veggies would also work well.
The dressing is really what makes this salad. I love the bite of horseradish, and it goes perfectly with the beef. It’s easy enough to whip up, and goes well with many other salads or as a dip for a raw veggie platter.
Grilled Beef Salad with Horseradish Dressing
For the Steak
- 1 lb good steak, such as flat iron, sirloin, or rib-eye
- Salt
- Pepper
- Garlic powder
For the Salad
- 8 cups fresh salad greens
- ¼ cup thinly sliced red onion
- 2-3 boiled potatoes, sliced
- 1 small cucumber, thinly sliced
- 1 heirloom tomato, diced (or use cherry tomatoes)
- 1 avocado, sliced
- 1-2 radishes, thinly sliced
- Blue cheese crumbles, optional
Season the steak by sprinkling it with salt, pepper, and garlic powder at least an hour before grilling it. Doing this early gives the meat a chance to absorb some of the seasoning.
When ready to eat, fire up the grill.
Arrange the salad ingredients on a platter or in a bowl.
Grill the steak to your preferred ’doneness.’ I like mine relatively rare, but I grew up eating rare beef. I realize not everyone does. Ideally, it should reach an internal temperature between 125º F and 150º F, so cook accordingly to your taste.
Pull it off the grill and slice as thin as possible.
Arrange the meat on the salad and serve with the horseradish dressing. (Recipe below)
Serves 4.
Horseradish Dressing
- ½ cup crème fraîche
- ½ cup mayonnaise
- 2 Tbsp prepared horseradish
- 2 garlic cloves, minced
- ~1 Tbsp apple cider vinegar
- Salt & Pepper to taste
- Small handful of fresh chives, minced
- Small handful of fresh parsley, minced
Whisk together all ingredients in a small bowl. Taste and adjust seasonings if necessary. If you’d like it a little thinner, add a little more vinegar. Serve with the salad.
Makes about a cup of dressing.
