Steak And Potato Salad With Horseradish Dressing Recipe

Name: Steak And Potato Salad With Horseradish Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: Baby Potatoes; Fresh Green Beans; Green Onion; 1/2 cup sour cream; White Wine Vinegar; Prepared Horseradish; Worcestershire Sauce; Ground Pepper; Extra Virgin Olive Oil; Sirloin Steak; Salt to taste; Corn

This vibrant summer salad elevates classic flavors! Warm, grilled steak and tender potatoes mingle with crisp corn and green beans, all tossed in a creamy horseradish dressing that delivers a delightful kick. Inspired by a Delish.com recipe, this quick and easy meal is perfect for a hot day or a casual get-together. The combination of textures and tastes is unforgettable – you'll be making this again and again!

Prep Time 20 mins

Cook Time 45 mins

Calories 489 kcal

Protein 58g

Rating 3.0 (1 Reviews)

Steak And Potato Salad With Horseradish Dressing

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Steak And Potato Salad With Horseradish Dressing

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How to Make Steak And Potato Salad With Horseradish Dressing

Preheat grill to medium heat.
Steam 1 lb small red potatoes in a steamer basket over boiling water for 10-15 minutes, or until fork-tender. Transfer to a cutting board to cool.
Steam 1 lb green beans in the same steamer basket for 4 minutes, until bright green and tender-crisp. Rinse with cold water and drain thoroughly.
While vegetables steam, prepare the dressing: In a small bowl, whisk together 1/2 cup sour cream, 2 tablespoons white wine vinegar, 1 tablespoon Worcestershire sauce, 1/2 teaspoon black pepper, and 1/4 cup olive oil.
Season 1 lb Tyson's fajita steak strips (or your favorite steak cut) with salt and pepper to taste. Grill for 5-6 minutes per side, depending on desired doneness (medium-rare to medium). Let rest for 5 minutes before slicing.
Grill 1 ear of corn, turning occasionally, for 8-12 minutes, until tender and slightly charred. Let cool, then cut kernels off the cob.
Cut the cooled potatoes into halves or quarters.
Combine the potatoes, green beans, 1/4 cup chopped green onions, sliced steak (including any pan juices), and corn kernels in a large bowl.
Add 1-2 tablespoons of prepared horseradish dressing (to taste) and toss gently to combine.
Serve immediately on crisp iceberg lettuce leaves. Enjoy with a crusty loaf of bread (optional).