Horseradish Steak & Tomato Salad Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
2 1/2 tablespoons olive oil
3/4 pound flank steak
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 1/2 tablespoon grated horseradish
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons chopped tarragon
1 teaspoon Worcestershire sauce
8 ounces cherry tomatoes, halved
8 ounces green beans, cut to 4-inches and blanched
1 sweet onion, sliced into 1/4-inch thick strips
1/2 cup ripe olives, halved

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Directions:

Heat 1 tablespoon olive oil in a large skillet over high heat. Season flank steak with pinch salt and pepper and place in pan. Sear 3 to 4 minutes on each side until medium-rare and transfer to a clean cutting board. Let rest 5 minutes.

Whisk remaining olive oil, horseradish, red wine vinegar mustard, tarragon and Worcestershire sauce with remaining salt and pepper. Set aside. Slice steak into 1/8 inch thick strips and place in bowl with horseradish dressing. Add tomatoes, green beans, onion and ripe olives; toss and serve.

Exchanges: 3 veg, 2 meat, 2 fat Per serving: cal 282 , fat 16 g, sat fat 2.5 g, carb 12 g, prot 20 g, chol 34 mg, sod 862 mg, fib 4 g

This recipe from CDKitchen for Horseradish Steak & Tomato Salad serves/makes 4