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Steak Salad with Horseradish Dressing
I first made this with leftover steak from a Sunday roast, but what kept it in my rotation wasn't the occasion — it was how little I had to do to make it taste like I cared. The horseradish dressing does most of the heavy lifting: sharp enough to wake up wilted greens, creamy enough that you'll want to spoon it over everything.What makes this work is building layers rather than worrying about timing. Cook your steak while the salad comes together, rest it for five minutes so the juices redistribute, then slice against the grain and pile it on top of the warm-tossed greens. A handful of shaved Parmesan, a drizzle of good olive oil, and you have dinner without turning the kitchen into a war zone.
Ingredients
Method
- Make the dressing. Whisk together the horseradish, mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, grated garlic, and salt in a small bowl until smooth. Taste — it should be bright with enough kick that you notice it on the first bite but doesn't overpower your palate. Set aside; flavors will deepen after 10 minutes.
- Season and sear the steak. Pat the steak dry with paper towels (this is critical for a good crust). Rub with olive oil, then sprinkle generously with kosher salt and pepper. Heat a large skillet over medium-high until it's hot enough that a drop of water sizzles immediately — about 3 minutes. Add the steak and cook undisturbed for 4-5 minutes until well-browned underneath. Flip, reduce heat to medium, add minced garlic around the edges of the pan (it should smell fragrant but not burn), and cook another 3-5 minutes for medium-rare. The internal temperature should read 130°F when you check with an instant-read thermometer — if it reads too high, remember carryover cooking will push it to about 135°F after resting.
- Rest the steak. Transfer to a cutting board and let rest undisturbed for at least 5 minutes. This gives the juices time to redistribute so you don't lose them when you slice.
- Toss the greens. While the steak rests, combine the mixed greens and shredded red cabbage in a large bowl. Drizzle with about 1 tablespoon of the dressing (save more for serving) and toss gently. The warmth from the resting steak will slightly wilt the greens — this is intentional and delicious.
- Slice and assemble. Slice the steak against the grain into thin strips — you want to see no more than a quarter-inch of muscle fibers running through each piece. Pile the steak over the dressed greens, scatter with shaved Parmesan, radishes, shallot rings, and seeds. Drizzle with additional dressing to taste and serve immediately.
Nutrition
Notes
- Don't skip the resting time. I've tried rushing this step and ended with dry steak every single time. Five minutes is non-negotiable.
- Cut against the grain. Look at your steak before slicing — you'll see muscle fibers running in one direction. Slice perpendicular to them for tender results.
- Leftover horseradish dressing keeps in the fridge for up to a week and is worth making extra for sandwiches or as a dip.
- Swap the meat: This works equally well with sirloin, ribeye (cook 2-3 minutes per side), or even chicken thighs if you prefer something milder.
- For meal prep, keep the dressing separate until serving so the greens don't get soggy.
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