Steak and Potato Salad with Horseradish Dressing
3
- Prep Time20 mins
- Total Time40 mins
- Makes4 servings
(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)
Get your greens in with a generous helping of roasted vegetables and a pan-seared steak.
Ingredients
400 g baby potatoes, halved
400 g finger or mini sweet potatoes, cut in 3/4-in. rounds
1 red onion, cut in 1-in. wedges
3 tbsp canola oil, divided
3/4 tsp salt, divided
1/2 cup sour cream
1/4 cup seasoned rice vinegar
2 tbsp prepared horseradish
2 tbsp chopped dill
2 tbsp chopped parsley
2 1-in.-thick beef strip loin steaks, (300 g each), at room temperature
1 142-g pkg baby spinach
Instructions
Position rack in centre of oven and preheat to 450F.
Toss potatoes, sweet potatoes and onion with 2 tbsp oil and 1/4 tsp salt on a baking sheet. Spread in a single layer.
Bake, flipping vegetables halfway, until golden and tender, 20 to 25 min.
Meanwhile, stir sour cream with vinegar, horseradish, dill and parsley in a medium bowl. Season with pepper.
Sprinkle remaining 1⁄2 tsp salt over steaks. Season with pepper. Heat a large non-stick frying pan over high. Add remaining 1 tbsp oil, then steaks. Reduce heat to medium. Cook 3 to 4 min per side for medium-rare. Transfer steaks to plates and let rest, covered, for 5 min.
Arrange spinach on a platter. Top with potatoes, sweet potatoes and onion. Thinly slice steak and arrange on salad. Drizzle with dressing.