Steak salad with spicy buttermilk dressing
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This super easy salad of tender beef, topped with horseradish-infused buttermilk dressing is an unbeatable combo. Make a double batch of the dressing and store in the fridge to enjoy as a dip with fresh veggies or to give sandwiches a spicy flavour kick. If you can’t find flank steak, replace with lean sirloin steak and cook to your liking.
Ingredients
Beef, flank, raw
400 g
Mixed salad leaves
6 cup(s), (180g)
Buttermilk
¼ cup(s), (60ml)
Low-fat mayonnaise
¼ cup(s), (75g)
Green shallot(s)
1 individual, thinly sliced
Horseradish cream
1 tbs
Orange rind
1 tsp, finely grated
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan or grill pan with oil and heat over medium-high heat. Cook steak for about 4½ minutes on each side or until cooked to your liking. Transfer to a plate to cool, then slice thinly across the grain.
2
Meanwhile, to make dressing, whisk buttermilk, mayonnaise, shallot, horseradish and orange rind in a small bowl. Season with salt and freshly ground black pepper. Set aside for 10 minutes.
3
To assemble salads, divide salad leaves among 4 reusable containers and top evenly with beef. Drizzle with dressing just before serving.
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