Steak & Potato Salad with Horseradish Dressing

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.

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Steak & Potato Salad with Horseradish Dressing

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    Ingredients

    1 pound baby potatoes, scrubbed 1 tablespoon Worcestershire sauce
    12 ounces green beans, (about 3 cups), trimmed 1 teaspoon freshly ground pepper, divided
    1/2 cup sliced fresh chives, or scallion greens 2 tablespoons extra-virgin olive oil
    1/4 cup reduced-fat sour cream 1 pound sirloin steak, or strip steak (1-1 1/4 inches thick), trimmed
    3 tablespoons white-wine vinegar, or red-wine vinegar 1/4 teaspoon salt
    2 tablespoons prepared horseradish 2 ears corn, husked

    directions

    Prep: 45 min Total: 45 min
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    • 1

      Preheat grill to medium.

    • 2

      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).

    • 3

      Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.

    • 4

      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.

    notes

    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.

    nutritional information

    Calories:
    376
    Fiber:
    6 g
    Fat:
    14 g
    Saturated Fat:
    4 g
    Carbohydrates:
    36 g
    Protein:
    28 g
    Sodium:
    278 mg
    Monounsaturated Fat:
    8 g
    Exchanges:
    2 stach. 1 vegetable, 3 lean meat, 1 fat
    Cholesterol:
    48 g
    Carbohydrate Servings:
    2
    Potassium:
    1141 mg
    Nutrition Bonus:
    Nutrition bonus: Vitamin C (45% daily value), Zinc (34% dv), Potassium (33% dv), Folate (22% dv), Magnesium (21% dv), Iron & Vitamin A (20% dv).
    Added Sugars:
    0 g
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