Steak and Tomato Salad with Horseradish Dressing Recipe

Ingredients

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 salt

1/2 tsp 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

Directions

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.

Categories: View All >

Steak and Tomato Salad with Horseradish Dressing