Recipe: Grilled Steak Salad with Horseradish Cream Dressing

GRILLED STEAK SALAD WITH HORSERADISH CREAM DRESSING

4 cloves of garlic, finely minced
2 tablespoons olive oil
2 teaspoons freshly ground pepper
2 (2-pound each) boneless sirloin steaks, about 1 1/2-inches thick
FOR THE SALAD:
1 head bibb lettuce
1 head red leaf lettuce
6 ounces arugula
1 small red onion, thinly sliced into rings
FOR THE DRESSING:
1 cup sour cream
1/3 cup honey dijon mustard
3 tablespoons olive oil
3 tablespoons prepared white horseradish
3 tablespoons chopped fresh basil

In a small bowl combine minced garlic, olive oil and freshly ground pepper. Make a paste. Rub steaks dry with paper towels. Rub garlic paste over both sides of steak. Cover and refrigerate while preparing salad, dressing and grill.

In a large bowl tear Bibb lettuce and red leaf lettuce into bite-sized pieces. Add arugula and red onion. Cover and refrigerate.

In a small bowl combine sour cream, mustard, olive oil and horseradish. Mix until smooth. Add basil. Cover and refrigerate.

Prepare grill (medium-high heat). Grill steaks to desired doneness (10-12 minutes per side for medium rare). Transfer steaks to cutting board and let stand for 5 minutes. Cut steaks on angle into 1/4-inch slices.

TO SERVE:
Divide salad between six plates. Top with steak slices. Spoon dressing over salad.

Servings: 6
Source: The Association for Dressing and Sauces