Steak salad with spicy buttermilk dressing
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.
Beef, flank, raw
Mixed salad leaves
6 cup(s), (180g)
¼ cup(s), (60ml)
¼ cup(s), (75g)
1 individual, thinly sliced
1 tsp, finely grated
1 x 3 second spray(s)
- 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.
- 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.
- To assemble salads, divide salad leaves among 4 reusable containers and top evenly with beef. Drizzle with dressing just before serving.
TIP: When cooking steak, it’s important to take the meat out of the fridge about 30 minutes in advance, so it comes to room temperature. This allows the meat to cook evenly all the way through. It’s also a good idea to salt the meat before cooking, to help it tenderise and retain it’s own natural juices so it doesn’t dry out when cooked.