Steak & Potato Salad with Horseradish Dressing
From EatingWell: 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.
- 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
- Preheat grill to medium.
- 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).
- Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
- 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.
Tips & Notes
- Make Ahead Tip: Prepare potatoes and green beans (Step 2) and refrigerate for up to 3 days.
- Tips: 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.
Per serving: 376 calories; 14 g fat (4 g sat, 8 g mono); 48 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 28 g protein; 6 g fiber; 278 mg sodium; 1141 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
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Main Ingredient
- Ease of Preparation
- Total Time
- 45 minutes or less
- July/August 2010