Grilled steak salad with horseradish dressing

Name: Grilled steak salad with horseradish dressing
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 250 grams 9oz bavette or skirt steak; 1 teaspoon celery seeds, crushed; 1 Tbsp Worcestershire sauce; 1 serving little olive oil, for brushing; 6 celery sticks, thinly sliced, leaves reserved; 200 grams mixed tomato, sliced or halved (beefsteak, plum and red and yellow cherry are all good); 1 Tbsp olive oil; 1 teaspoon horseradish sauce; 1 teaspoon red wine vinegar; 1 teaspoon tomato purée

If you have roughly 15 minutes to spend in the kitchen, Grilled steak salad with horseradish dressing might be a spectacular gluten free, dairy free, and whole 30 recipe to try. One serving contains 352 calories, 28g of protein, and 24g of fat. For $4.59 per serving, you get a main course that serves 2. Head to the store and pick up tomato purée, horseradish sauce, little olive oil, and a few other things to make it today. It is perfect for The Fourth Of July. Users who liked this recipe also liked Grilled Steak Salad with Horseradish Ranch Dressing, Steak Salad with Horseradish Dressing, and Steak & Potato Salad with Horseradish Dressing.

Instructions

Rub the steak on both sides with the crushed celery seeds, some seasoning and the Worcestershire sauce.

Ingredients you will need

Worcestershire Sauce

Celery Seed

Dry Seasoning Rub

Steak

Brush with olive oil and leave to marinate while you prepare the salad.

Ingredients you will need

Olive Oil

Mix the dressing ingredients in a small bowl. Divide the celery and tomatoes between 2 plates.

Ingredients you will need

Tomato

Celery

Equipment you will use

Bowl

Heat a griddle pan over a high heat, then cook the meat for 2-3 mins on each side (depending on how thick your steaks are).

Ingredients you will need

Steak

Meat

Equipment you will use

Frying Pan

Remove from the heat and leave to rest, covered with foil, for 5 mins.

Equipment you will use

Aluminum Foil

Slice the steaks and place on top of the salads, pour the dressing over and scatter over the celery leaves.

Ingredients you will need

Celery Leaves

Steak

Equipment

Bowl

Frying Pan

Aluminum Foil

Ingredients

Servings:

250grams

9oz bavette or skirt steak 1teaspoon

celery seeds, crushed 1Tbsp

Worcestershire sauce 1serving

little olive oil, for brushing 6

celery sticks, thinly sliced, leaves reserved 200grams

mixed tomato, sliced or halved (beefsteak, plum and red and yellow cherry are all good)1Tbsp

olive oil 1teaspoon

horseradish sauce 1teaspoon

red wine vinegar 1teaspoon

tomato purée

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.