Ingredients:

  • 1 (12-16 ounce) steak (Ribeye, New York Strip, or Sirloin), about 1 inch thick
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 6 ounces mixed greens (170g), washed and dried
  • 1 cup cherry tomatoes (about 10-12), halved (150g)
  • ½ red onion, thinly sliced (about ¼ cup) (50g)
  • 1 cucumber, peeled, seeded, and sliced (1 cup) (150g)
  • 1/2 cup crumbled blue cheese (or Feta for a milder flavor) (50g)
  • 1/4 cup croutons (25g) (Optional)
  • ½ cup mayonnaise (120 ml)
  • 2 tablespoons prepared horseradish (30 ml), or more to taste
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1 clove garlic, minced
  • 2 tablespoons milk or cream (30 ml), to thin
  • Salt and pepper to taste

Instructions:

  1. Whisk together olive oil, salt, pepper, and Worcestershire sauce. Rub the mixture onto the steak. Let marinate in the refrigerator for at least 30 minutes (or up to overnight).
  2. In a small bowl, whisk together mayonnaise, horseradish, lemon juice, Dijon mustard, and minced garlic. Add milk or cream to thin to desired consistency. Season with salt and pepper to taste. Refrigerate until ready to use.
  3. Combine mixed greens, cherry tomatoes, red onion, cucumber, and blue cheese (if using) in a large bowl.
  4. Heat the skillet or grill pan over medium-high heat. Remove the steak from the marinade (discard marinade). Sear the steak for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F/54-57°C), or until cooked to your desired doneness. Use a meat thermometer to ensure accuracy.
  5. Let the steak rest for at least 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender steak.
  6. Slice the steak thinly and arrange it over the prepared salad. Drizzle with the creamy horseradish dressing. Sprinkle with croutons (if using).
  7. Serve immediately.