Hearty Beef Salad with Horseradish Dressing
A hearty composed beef sirloin steak and vegetable salad with a vibrant and creamy horseradish dressing.
8 ounces green beans
1 1/2 cups packaged, peeled baby carrots
12 ounces beef sirloin steak, cut 1-inch thick
4 cups torn Boston or Bibb lettuce
1 (16-ounce) can julienne beets, rinsed and drained
1 (3-ounce) package cream cheese, softened
1/4 cup horseradish sauce
1/3 to 1/2 cup milk
Freshly ground pepper or cracked pepper
- Wash green beans; remove ends and strings. Cut beans in half crosswise. In a covered medium saucepan, cook beans in boiling water for 5 minutes. Add baby carrots and cook for 10 to 15 minutes more or until vegetables are tender; drain. Cover and chill for 4 to 24 hours.
- Trim fat from meat. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turn once. Allow 10 to 12 minutes for medium rare or 12 to 15 minutes for medium. Thinly slice across grain into bite-size strips.
- Divide torn lettuce among dinner plates. Arrange green beans, baby carrots, meat slices and beets on lettuce. Spoon the Horseradish Dressing over salads. Sprinkle with pepper, if desired.
- For Horseradish Dressing: In a small mixing bowl, beat together the cream cheese and horseradish sauce. Stir in enough milk to make desired drizzling consistency. Cover and chill until serving time. (Dressing will thicken slightly if made ahead and chilled.)
Makes 4 servings.