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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
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.
