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Recipe from: thehautemeal Image Credit: Stephanie |
Steakhouse
Salad with Horseradish Dressing
“Flavorful
steak salad topped with crunchy, oven-fried onion rings, and creamy horseradish
ranch dressing.” Stephanie
Ingredients:
1 lb flank
steak
Salad greens (whatever
lettuces float your boat: arugula, romaine, baby bok choy,raddiccio, etc.)
Grape
tomatoes
Avocado
Shaved
carrots
Marinade:
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
Onion
Rings:
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
Horseradish
Dressing
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 palm-full
fresh parsley, chopped
1/2 tsp
kosher salt, or to taste
8 to 10 turns
of fresh cracked pepper, or to taste
Instructions:
Marinate the
steak:
Combine all of
the marinade ingredients in a large reseal able 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.
Notes:
The steak
will give off a fair amount of smoke, so make sure you open a window or turn on
your ventilation fan to high (or both).
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