Wish Upon A Dish: Steak & Potato Salad ♥ a cool version of a steakhouse dinner

June 9, 2017

Steak & Potato Salad ♥ a cool version of a steakhouse dinner

Whenever I get back from vacation, I find that it is the best time to pull food from the freezer before filling up that empty fridge.
It so happened that when The Nudge grabbed a filet mignon to defrost, he did not realize there were two fillets in the same bag.
Not a problem, I would grill them both and use the second one to make a steak & potato salad for dinner during the week.

Potatoes made the vacation food purge as well as a half dozen eggs, blue cheese crumbles and a container of sour cream.
All I needed to purchase was lettuce, tomato and fresh horseradish.

I have to say that this was a pleasant delicious surprise after eating my daily garden salad for lunch everyday.
I kept it simple and the only thing I had to cook was the roasted potatoes and hard cooked eggs.
Next time I put steak on the menu I will remember to buy more than we normally eat so that I can make this salad again.

You are probably thinking that this salad doesn't sound all that impressive with the basic ingredients used, so why put this on my list of "must make again" meals?

It was the horseradish cream dressing that took it up a notch. I usually buy fresh horseradish root when we put fresh oysters and shrimp cocktail on the menu and I love it so but never get many other chances to cook with it. Probably why this salad made the cut.

If you do not eat much steak, I would suggest buying sliced roast beef from the deli man when it goes on sale. You can even by precooked hard boiled eggs, bagged salad & my supermarket sells roasted potato wedges. Really is an easy weeknight meal sure to impress.

Steak & Potato Salad with Horseradish Cream Dressing
makes 2 dinner & 1 lunch salad

* 1 (6oz) grilled filet mignon or 6oz deli roast beef
* 1 tomato, sliced
* 2 potatoes, 1" chunks
* vegetable oil
* 3 hard boiled eggs, sliced
* 1/2 cup blue cheese crumbles
* 2-3 cups chopped lettuce, your favorite
* chopped chives or lettuce or basil

Coat potatoes with oil and roast for 45 minutes at 400°. Season with salt & pepper.

Horseradish Dressing:
* 1/4 cup sour cream
* 3 tablespoons freshly grated horseradish root, or prepared horseradish
* 2 teaspoons chopped fresh chives
* 1 teaspoon honey
* 2 teaspoons red wine vinegar
* 1 teaspoon milk (if sauce is too thick)
* Kosher salt, freshly ground pepper

 Mix ingredients with hand blender or small processor. Thin with milk if needed.

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