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RECIPE
17 INGREDIENTS13 STEPS25min

Steak Salad with Gorgonzola Horseradish Dressing

4.3
3 Ratings
Here’s a steak-and-potato dinner disguised as a salad and perfect for a warm- weather supper. This hearty meal features juicy seared New York steak and roasted potatoes infused with woodsy rosemary.
Steak Salad with Gorgonzola Horseradish Dressing Recipe | SideChef
Here’s a steak-and-potato dinner disguised as a salad and perfect for a warm- weather supper. This hearty meal features juicy seared New York steak and roasted potatoes infused with woodsy rosemary.
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
25min
Total Time
$12.90
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Cherry Tomatoes
1/3 cup
Fresh Rosemary , minced
1 Tbsp
Horseradish Paste
2 3/4 cups
1/4 cup
1
Avocado , diced
1
Brioche , sliced
4
Radishes
1 tsp
Worcestershire Sauce
1/4 cup
Gorgonzola Cheese
1 tsp
2
Scallions
1
Shallot
1
Mini Cucumber
2
Boneless New York Strips
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Nutrition Per Serving

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CALORIES
899
FAT
46.4 g
PROTEIN
68.9 g
CARBS
54.1 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Slice the Fingerling Potatoes (1 1/2 cups) into 1/4 inch thick circles and place in a large bowl. Toss potatoes with Fresh Rosemary (1/3 cup) , 1 teaspoon oil, 1/2 teaspoon of salt and a pinch of pepper.
Step 3
Place the potatoes on one half of foil-lined​ baking sheet and roast for 8 minutes.
Step 4
Cut Brioche (1) into 1-inch cubes and toss with 1 tablespoon olive oil, pinch of salt and pepper in the bowl used for potatoes.
Step 5
Add bread to other half of sheet pan and cook potatoes and bread for 8 minutes. Remove from oven.
Step 6
Meanwhile, rinse and dry bowl. Slice Shallot (1) in half lengthwise, then slice across; place in large bowl. Slice Mini Cucumber (1) in half lengthwise, then across in 1/4-inch thick half moon slices; add to bowl. Slice Radishes (4) into thin circles; add to bowl. Cut the Cherry Tomatoes (1 cup) in half. Slice Scallions (2) into 1/4 inch thick slices; hold for next step.
Step 7
In the small bowl, whisk together 3 tablespoons olive oil, Champagne Vinegar (3 Tbsp) , Horseradish Paste (1 Tbsp) , Sour Cream (1/4 cup) , Honey (1 tsp) , Worcestershire Sauce (1 tsp) , 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well combined.
Step 8
Gently fold the sliced scallions and half of the Gorgonzola Cheese (1/4 cup) into the dressing keeping the cheese in chunks; hold. Pat dry each steak with paper towels.
Step 9
Drizzle both sides of the Boneless New York Strips (2) with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon of pepper. Heat a large saute pan over high heat. Once pan is hot, add steak and cook for 2 minutes on side only and turn over.
Step 10
Allow steaks to rest for at least 5 minutes.
Step 11
Add the Arugula (2 3/4 cups) , potatoes, and croutons to the large bowl. Top with Avocado (1) .
Step 12
Gently toss the salad with 3/4 of the dressing, reserving the rest of the dressing for steak when plating. Slice each steak into 10 slices on a bias. If desired, you can trim the fat off the steak. Mound with height the salad divided between two plates.
Step 13
Place sliced steak on each plate fanned out in front leaning on the salad. Drizzle remaining dressing over the stead from end to end.
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Nutrition Per Serving
Calories
899
% Daily Value*
Fat
46.4 g
59%
Saturated Fat
16.4 g
82%
Trans Fat
0.0 g
--
Cholesterol
167.5 mg
56%
Carbohydrates
54.1 g
20%
Fiber
15.8 g
56%
Sugars
14.6 g
--
Protein
68.9 g
138%
Sodium
2257.4 mg
98%
Vitamin D
--
--
Calcium
405.3 mg
31%
Iron
8.1 mg
45%
Potassium
827.5 mg
18%
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