Steak & Potato Salad with Horseradish Dressing

9 Reviews
From: EatingWell Magazine July/August 2010

The classic combination of steak and potatoes gets a summer makeover with the addition of fresh grilled corn and green beans. Reserve some of the tangy horseradish dressing if you like and toss it with lettuce as a bed for the steak salad. Serve with a glass of cold pilsner.

Ingredients 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  1. Preheat grill to medium.
  2. 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).
  3. Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
  4. Sprinkle both sides of steak with salt and the remaining 1/2 teaspoon pepper. Oil the grill rack (see Tips). 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.
  • Make Ahead Tip: Prepare potatoes and green beans (Step 2) and refrigerate for up to 3 days.
  • To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
  • To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 379 calories; 14 g fat(4 g sat); 6 g fiber; 37 g carbohydrates; 28 g protein; 90 mcg folate; 65 mg cholesterol; 7 g sugars; g added sugars; 1010 IU vitamin A; 27 mg vitamin C; 96 mg calcium; 3 mg iron; 307 mg sodium; 1154 mg potassium
  • Nutrition Bonus: Vitamin C (45% daily value), Zinc (34% dv), Potassium (33% dv), Folate (22% dv), Magnesium (21% dv), Iron & Vitamin A (20% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 3 lean meat, 1 fat

Reviews 9

May 19, 2015
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By: EatingWell User
Making it for guests! My husband grills the corn and steak while I cook up the potatoes and green beans. I love the sauce but my husband didnt so we just poured on as much as we each wanted when it was done. Serving it up for the in-laws tomorrow with some stuffed mushrooms, salad, and rolls. Pros: The summer veggies and sauce!
September 07, 2014
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By: EatingWell User
This is a family favorite. Yes, the dressing is spicy. If you're a spice weenie, don't try it. If you enjoy spicy tastes, chances are you'll love it.
August 20, 2012
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By: EatingWell User
Sauce as written is aweful Reduced the amount of vinegar and horseradish and this might be good. As written- it's terrible! Pros: Easy to make, great use of summer veggies Cons: Sauce is overpowering
May 04, 2012
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By: Brooke
Dynamite! Just the way it is! My husband enjoyed this as much as i did and we can't imagine it without the light creamy horseradish vinaigrette, it was Perfect. I did add a little granulated garlic on the steak as well as a dash in the dressing and served it on a light bed of red leaf lettuce. This is definitely a recipe for my permanent collection. Thank you.
July 26, 2011
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By: Dianemwj
Very pungent dressing Although I tried to dilute the dressing by adding additional fat free sour cream, both my husband and I felt the taste of the dressing overwhelmed the flavor of the simple ingredients. Everthing tasted the same; like the sharp vinegar and horseradish. We both decided that, although we didn't hate this dish, I probably won't make it again. At least not with this dressing. Pros: Good blend of vegetables and steak Cons: The dressing overpowered the ingredients
July 02, 2011
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By: kmcrandall
Left out the steak! I used Champange vinegar and greek yogurt and added a touch of honey for the dressing...it might seem a little pungent to taste, but after putting it over the warm potatoes and green beans...a lighter, yet rich and slightly tangy surprise for a potato salad...I hope there is some left over so I can try it cold!
July 26, 2010
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By: EatingWell User
The dressing was far too overpowering. I tasted the dressing and knew it would overpower everything else so I tossed it. Really unbalanced flavors - just too acidic. Ended up going w/ a light lemon garlic olive oil vinaigrette - amazing. Adding a side of fresh sliced tomatoes and avocado. Really perfect summer supper. Boyfriend loved it.
July 03, 2010
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By: klines
This was very good way to enjoy the corn,green beans and new potatoes that came with my community supported agriculture share. I would make it again, but with less horseradish, it overpowered the vegetables a bit, and we like horseradish alot, but too much for the other flavors to shine.
June 20, 2010
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By: EatingWell User
We made this tonight for Father's Day and loved it. Not ordinary and oh, so summer. We used nonfat Greek yogurt instead of the sour cream. Delicious!