Steak and Potato Salad With Horseradish Dressing

Name: Steak and Potato Salad With Horseradish Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb baby potatoes, scrubbed; 12 ounces about 3 cups fresh green beans, trimmed; ½ cup sliced green onion; ¼ cup sour cream; 3 tablespoons white wine vinegar; 2 tablespoons prepared horseradish; 1 tablespoon Worcestershire sauce; 1 teaspoon ground pepper, divided; 2 tablespoons extra virgin olive oil; 1 lb sirloin steak, trimmed of fat; ¼ teaspoon salt; 2 ears corn

Servings: persons

1 lb baby potatoes, scrubbed
12 ounces about 3 cups fresh green beans, trimmed
½ cup sliced green onion
¼ cup sour cream
3 tablespoons white wine vinegar
2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1 teaspoon ground pepper, divided
2 tablespoons extra virgin olive oil
1 lb sirloin steak, trimmed of fat
¼ teaspoon salt
2 ears corn

1
Preheat the grill to medium.
2
Place potatoes in a steamer basket over a pan of water.
3
Cover and bring water to boil.
4
Steam potatoes for 10 to 15 minutes until fork tender.
5
Transfer to a cutting board to cool.
6
Add green beans to the steamer basket, cover and bring water back to a boil.
7
Steam beans until bright green and just tender, about 4 minutes.
8
Place beans in a colander and rinse with cold water until cool.
9
Drain beans thoroughly and move to a salad bowl.
10
Cut the potatoes into halves or quarters and add to the bowl with the beans.
11
Stir in green onions.
12
Combine sour cream, vinegar, Worchestershire and 1/2 tsp pepper in a small bowl.
13
Whisk in the oil.
14
Season the steak with salt and pepper or your favorite steak rub.
15
Grill the steak for 5 minutes per side for medium rare and 6 minutes per side for medium.
16
Remove to cutting board and let rest for about 5 minutes.
17
Grill the corn, turning occasionally, until marked and tender, about 8 to 12 minutes.
18
Transfer corn to cxutting board and, when cool enough to handle, cut the kernels from the cob.
19
Thinly slice the steak across the grain.
20
Add the steak with any juices and the corn kernals to the salad bowl with the potato mixture.
21
Toss with the horseradish dressing.
22
I served this on crisp iceberg lettuce leaves.
23
A crusty loaf of bread might add to the enjoyment but this is a well balanced meal without accompaniment.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb baby potatoes, scrubbed, 12 ounces about 3 cups fresh green beans, trimmed, ½ cup sliced green onion, ¼ cup sour cream, and more.

Yes, Steak and Potato Salad With Horseradish Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!