Steak and Tomato Salad with Horseradish Dressing

  • 2 tbsp balsamic vinegar
  • 3 tbsp Filippo Berio Robusto Extra Virgin Olive Oil, divided
  • 1 tbsp Worcestershire sauce
  • 1 clove garlic, minced
  • 1 1/2 lb sirloin steak
  • 1/2 tsp each salt and freshly ground pepper
  • 8 cups arugula
  • 2 large beefsteak tomatoes, each cut into 8 wedges
  • 1/2 whole wheat baguette, cut into 1/2-inch slices
  • Horseradish Dressing:
  • 1/4 cup sour cream
  • 2 tbsp Filippo Berio Robusto Extra Virgin Olive Oil
  • 2 tbsp fresh horseradish
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 tbsp chopped fresh chives
    • Stir vinegar with 2 tbsp olive oil, Worcestershire sauce and garlic; toss with steak. Let stand for 1 hour.
    • Preheat grill to medium-high heat; grease grate well. Season steak with salt and pepper; grill for 4 to 5 minutes per side for medium-rare or to desired level of doneness. Let stand for 5 minutes; slice thinly.
    • Meanwhile, brush baguette slices with remaining olive oil. Grill for 30 to 60 seconds per side or until grill-marked and toasted.
    • Toss arugula with 1/3 cup Horseradish Dressing; toss with tomato wedges. Divide salad among 4 plates and top with sliced steak. Serve with remaining dressing.
    • Horseradish Dressing: Whisk together sour cream, olive oil, horseradish, vinegar, mustard, honey, salt and pepper. Stir in chives.
    Prep Time

    1 hr 10 min

    Cook Time

    10 min

    Total Time

    1 hr 20 min






    Dinners & Main Dishes

    Ingredient: Beef & Veal

    Cooking Method: Grill

    World Cuisine: American

    Product: Robusto


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