Steak salad with creamy dressing


Steak salad with creamy dressing

Servings: 4

Preparation time: 1 hr



2 beef tenderloin steaks, 3/4 to 1 inch thick (6 oz each), trimmed of fat

1/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 bag (6.5 oz) sweet butter lettuce blend

1 cup cherry tomatoes, cut in half

1/2 cup thinly sliced English (seedless) cucumber

3/4 cup fat-free sour cream

1/4 cup chopped red onion

2 teaspoons chopped fresh chives

2 1/2 teaspoons prepared horseradish

1/2 teaspoon fresh lemon juice



1. Heat gas or charcoal grill. Sprinkle steaks with salt and 1/4 teaspoon of the pepper. Carefully brush oil on grill rack. Place steaks on grill over medium-high heat. Cover grill; cook 10 minutes, turning once, or until of desired doneness. Remove steaks from grill. Cover loosely; let stand 10 minutes.

2. Meanwhile, in large bowl, toss lettuce, tomatoes and cucumber; divide salad among 4 serving plates. In small bowl, stir sour cream, onion, chives, horseradish, lemon juice and remaining 1/4 teaspoon pepper with whisk until well blended.

3. Cut steaks across grain into thin slices; arrange over salads. Drizzle with dressing.



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