This is my husband's favorite salad. It includes all of his favorites: horseradish, steak, and olives. I like it because it's another great low-fat, high-fiber meal.
2 1/2 T. olive oil
3/4 lb. flank steak
1 t. sea salt
1/2 t. ground black pepper
1 1/2 T. grated horseradish
2 T. red wine vinegar
2 T. Dijon mustard
2 t. chopped tarragon
1 t. Worcestershire sauce
8 oz. cherry tomatoes, halved
8 oz. green beans, cut to 4 inches and blanched
1 (5 oz.) sweet onion, sliced into 1/4-inch thick strips
1/2 c. ripe olives, halved
1. Heat 1 T. olive oil in a large skillet over high heat. Season flank steak with a pinch of salt and pepper and place in the pan. Sear 3-4 minutes on each side until medium-rare and transfer to a clean cutting board. Let rest 5 minutes.
2. Whisk remaining olive oil, horseradish, red wine vinegar, mustard, tarragon, and Worcestershire sauce. Season with remaining salt and pepper. Slice steak into 1/8-inch strips and place in bowl with horseradish dressing. Add tomatoes, green beans, onion, and ripe olives; toss and serve.
YIELD: 4 servings
Calories: 282
Cal. from Fat: 53%
Total Fat: 16 g
Sat. Fat: 3.5 g
Carb: 12 g
Chol: 34 mg
Sodium: 862 mg
Fiber: 4 g
If you like this blog, please look for my other blogs:
Thyme for HerbsHappenstance HouseTickling the Ivories
This is my husband's favorite salad. It includes all of his favorites: horseradish, steak, and olives. I like it because it's another great low-fat, high-fiber meal.
2 1/2 T. olive oil
3/4 lb. flank steak
1 t. sea salt
1/2 t. ground black pepper
1 1/2 T. grated horseradish
2 T. red wine vinegar
2 T. Dijon mustard
2 t. chopped tarragon
1 t. Worcestershire sauce
8 oz. cherry tomatoes, halved
8 oz. green beans, cut to 4 inches and blanched
1 (5 oz.) sweet onion, sliced into 1/4-inch thick strips
1/2 c. ripe olives, halved
1. Heat 1 T. olive oil in a large skillet over high heat. Season flank steak with a pinch of salt and pepper and place in the pan. Sear 3-4 minutes on each side until medium-rare and transfer to a clean cutting board. Let rest 5 minutes.
2. Whisk remaining olive oil, horseradish, red wine vinegar, mustard, tarragon, and Worcestershire sauce. Season with remaining salt and pepper. Slice steak into 1/8-inch strips and place in bowl with horseradish dressing. Add tomatoes, green beans, onion, and ripe olives; toss and serve.
YIELD: 4 servings
Calories: 282
Cal. from Fat: 53%
Total Fat: 16 g
Sat. Fat: 3.5 g
Carb: 12 g
Chol: 34 mg
Sodium: 862 mg
Fiber: 4 g
If you like this blog, please look for my other blogs:
Thyme for Herbs
Happenstance House
Tickling the Ivories