A colorful Steak Salad loaded with goodness and drizzled with a homemade horseradish dressing.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
1 small Red Onion, sliced
1 pint Grape Tomatoes, halved
1/4 cup Corn
5 oz. Spring Mix
1 pound Flank Steak, cooked to desired temperature
1/2 - 1 cup Sharp Cheddar Cheese, shredded
For Salad Dressing:
1/2 cup Robert Rothschild Horseradish Sauce
2 Tbsp. White Wine Vinegar
1/2 cup Sesame Seed Oil
Salt and Pepper to taste
In a food processor, combine Horseradish Sauce and all dressing ingredients and blend until smooth. Set aside. Combine in large bowl: red onion, grape tomatoes, corn, and spring mix and toss. Set aside. Heat 1 tablespoon of oil in large skillet over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness (about 4 minutes per side). Transfer meat to plate. Serve salad and top with cooked steak. Sprinkle shredded sharp cheddar cheese and drizzle desired amount of Horseradish dressing on top.
Optional: Try frying up the Red Onions to use as a topping/garnish. Instead of Flank Steak you can use Skirt Steak or your favorite cut!