Steakhouse Salad with Creamy Horseradish Dressing
- 1lb flank steak
- Salad greens(whatever lettuces float your boat: arugula, romaine, baby bok choy, raddiccio, etc.)
- Grape tomatoes
- Shaved carrots
- 1/4 cup tamari or soy sauce
- 2 tbsp olive oil
- juice of 1 lemon
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 large sweet onion, sliced thick and broken out into rings
- 1/4 cup flour, plus 1 tbsp
- 1 tsp seasoned salt
- 1/4 to 1/3 cup buttermilk
- 1 to 2 cups panko bread crumbs
- Cooking spray
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup buttermilk
- 2 tsp prepared horseradish
- 1 large green onion, thinly sliced
- 2 tsp fresh lemon juice
- 1 small palmful fresh parsley, chopped
- 1/2 tsp kosher salt, or to taste
- 8 to 10 turns of fresh cracked pepper, or to taste
- Marinate the steak: Combine all of the marinade ingredients in a large resealable plastic bag. Seal the bag and squish the ingredients together a bit to combine. Place the steak in the bag and reseal, pressing out all the air. Let the steak rest on the counter for at least an hour, or place it on a plate and refrigerate up to 24 hours. Allow the steak to rest at room temperature for an hour before cooking.
- Dressing: whisk all the dressing ingredients together in a medium bowl. Pour into an air-tight container, and refrigerate until ready to use.
- For the onion rings: Preheat the oven to 450. Line a large baking sheet with aluminum foil and spray lightly with a bit of cooking spray. Combine the 1/4 cup of flour and seasoned salt, then whisk in the buttermilk until it’s about the consistency of pancake batter. Toss the onion rings in a medium with the remaining flour until lightly coated. Place the panko crumbs in a large bowl. Take a couple of floured onion rings and dunk them in the batter, coating them completely. Allow the excess to drip off, and then drop the onion rings into the panko. Toss the panko lightly to coat the onion rings, and then move the onion rings to the baking sheet, arranging them so there’s room between each ring. Continue with the rest of the onions until they are all coated. Bake until golden brown and crunchy, about 12 to 15 minutes.
- For the steak: Heat a little vegetable oil (about a tbsp) in a large, heavy skillet over high heat until lightly smoking. Add the steak to the pan and cook without moving for about four minutes, then turn the steak and continue to cook, again without moving it, for another 3 to 4 minutes. Transfer the meat to a cutting board or plate, and tent loosely with foil. Let the meat rest for 5 to 10 minutes.
- To serve: Pile up a bit of salad on each plate. Top each salad with sliced steak and onion rings. Serve with the horseradish dressing and a bit of fresh cracked pepper on top.
Recipe and Photo: The Haute Meal / CC BY-SA