Loaded Steak Salad with Creamy Horseradish Dressing

this recipe

It’s no secret that I enjoy a good entree salad. I will almost always choose an entree salad over a cheeseburger, sandwich, or pizza when eating out at a restaurant…if I know that the salad will actually be good!

I love  choosing those feel-good, veggie-forward meals at a restaurant over a greasy sandwich.

Have you guys been to Granite City Brewery? We have one in town and they have a large menu with with a lot of good food. A mix of sandwiches, flat breads, pasta dishes, entrees that are heavy on the meat with a choice of side.

I barely ever look at that part of the menu.

I zone right in on the entree salad portion of the menu. They only offer 3 or 4 salads, but all of them are AMAZING and up to my standards of what a good entree salad should be.

1. good hearty mixed fresh greens – no iceberg lettuce TYVM
2. A mix of textures – crunchy and creamy
3. cohesive flavors – You know that they didn’t just throw this thing together, some thought went into it
4. A good dressing – homemade is best, but store bought is ok too, it just needs to go with the flavors of the salad.

Granite City Brewery, understand what a good salad is.

This loaded steak salad is my version of their steak salad. And it is glorious!

• Fresh mixed greens, of course
• homemade creamy horseradish dressing – fat free Greek yogurt is the base
• pan seared juicy steak to perfection – rare, if you please
• juicy grape tomatoes
• thinly sliced red onion
• marinated mushrooms (remember we made them on Monday?) – so tangy and delish
• creamy and tangy crumbled blue cheese
• sliced almonds – for crunch

Tell me, does that sound like a boring salad to you?!

If you said yes, what are you even doing on this blog?!

I pan seared my steak in a cast iron skillet for this loaded steak salad but you could easily grill your steak if you prefer.

Live up the summertime food my friends!

Confession time: I am a rare steak girl all the way. Yet, I realized when making this loaded steak salad that I don’t really know how to cook a steak to rare perfection every time.

I was following some basic guideline on how to cook steak rare, yet I didn’t account for the fact that my cut of steak was a lot thinner than the recipe I was following. Guys, I really enjoy finding those areas in the kitchen that I still need to learn and perfect so that it’s second nature for me.

Then I get to share my new knowledge with you.

See how this food blog thing works?!

My point: I will be cooking more steaks in my near future.

Anyways, I wanna know, how do you prefer your steak cooked?

Seriously, let me know in the comments below. Who knows, maybe I’ll invite you over to practice my steak cooking skills on lol.

If you are a fan of anything steak and a good entree salad this loaded steak salad with creamy horseradish dressing is just for you.

All the flavors of the meaty, fatty steak with the creamy horseradish dressing, tangy marinated mushrooms, juicy tomatoes, crunchy almonds, and bold creamy blue cheese on top of fresh mixed greens is the perfect match made in entree salad heaven!

This loaded steak salad would make a great entree any day of the week or weekend because steak always makes things feel a little extra fancy, right? BUT it only takes about 20 minutes to make, depending on how long you need to cook your steak. Loaded steak salad for the weeknights!!! YES PLEASE!

Mouth drooling over here, just thinking about!

Go, make yourself the ultimate dinnertime/weeknight salad.

Hey friends, if you made this recipe be sure to leave a comment below along with a star rating. This helps others to find my recipes easier.  Who doesn’t want this loaded steak salad in their lives?

Loaded Steak Salad with Creamy Horseradish Dressing

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• Author: Emily Koch
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 2 to 3 1x
• Category: salad, entree, steak, easy
• Cuisine: gluten free

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Description

Loaded steak salad is a healthy and filling entree salad topped with homemade creamy horseradish dressing that goes perfect with the steak, tomatoes, and marinated mushrooms.

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Ingredients

Units USM Scale 1x2x3x

• Marinated mushrooms (click here for recipe) – Or use store bought
• Creamy Horseradish Dressing
• 1/2 cup plain fat free Greek yogurt
• 1 tablespoon white wine vinegar
• 3 tablespoons olive oil
• 1/2 to 1 tablespoon prepared horseradish (not the creamy kind)
• 1 Garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3.5 tablespoons water to thin (if needed)
• Steak
• 1.5 to 2 pounds steak (chuck eye, ribeye, filet, or strip)
• salt and freshly ground black pepper
• Olive oil or avocado oil
• Salad
• several handfuls of mixed spring greens or spinach
• 3/4 to 1 cup grape tomatoes, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup slivered almonds
• Optional :4 ounces blue cheese, crumbled

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Instructions

1. Prepare: If you are making your own marinated mushrooms you will need to make them at least 3 hours in advance, 8 hours is best. Click here for the recipe. Also, about 30 minutes before you want to make the salad remove your steak from the refrigerator so that it has time to come to room temperature so that it cooks evenly.
2. Make the creamy horseradish dressing: Add all of the ingredients EXCEPT the water to a mixing bowl, whisk until well combined. Add 1 tablespoon of water at a time until the dressing reaches a pour-able, yet thick consistency. Taste and adjust and set dressing aside.
3. Cook the steak: Season the steak generously with salt and pepper on both sides. Heat a large stainless steel skillet or cast iron skillet over medium high heat (cast iron is best). Add just enough oil to coat the pan, once the oil is hot add the steak – you should hear a nice loud sizzle, if you don’t the pan and oil isn’t hot enough. Cook about 2 minutes on one side, flip and cook another 2 minutes on the other side – reduce the heat to low and cook another 1 minute per side. Cook until you reach your desired doneness. For rare the internal temperature should reach 130 degrees Fahrenheit, medium rare is 140 degrees, medium is 155 degrees, and well done is 165 degrees. Keep in mind the cook time will vary greatly depending on how thick or thin your cut of steak is. Once cooked immediately remove the steak to a cutting board and allow it rest for 5 to 10 minutes.
4. Assemble the salad: Add the mixed greens to a large serving bowl. Top it with the marinated mushrooms that have been drained, grape tomatoes, onions, blue cheese, and sliced almonds. At this time you can slice your steak into strips, going against the grain — add the steak to the salad. Drizzle with the horseradish dressing and serve immediately.

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Notes

Cook time does not reflect time needed marinate the mushrooms, if you are making them, (3 to 8 hours).

Cook time for the steak may also vary depending on how thick your cut of steak is/how you like your steak cooked. I had a very thin cut of steak so it didn’t take me long to cook it.

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