Beef And Horseradish Salad

Recipe Ingredients

1 lb	454g / 16oz	Flank steak
		Bayou Blast - see * Note
1 tablespoon	15ml	Olive oil
2 cups	125g / 4.4oz	Julienned red onions
3 tablespoons	45ml	Finely-chopped parsley
3 tablespoons	45ml	Chopped green onions
1 cup	237ml	Prepared homemade mayonnaise
1 tablespoon	15ml	Minced garlic
1/2 cup	118ml	Grated horseradish
		Juice of one lemon
1 teaspoon	5ml	Dijon mustard
1/2 teaspoon	2.5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Tabasco
4 cups	948ml	Assorted baby greens
2/3 cup	97g / 3.4oz	Grated Parmigiano-Reggiano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped chives

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the grill.

Season the flank steak with Bayou Blast Essence and olive oil. Place the steak on the grill and cook for 3 to 4 minutes on each side for medium-rare. Remove the steak from the grill and slice into 1-inch slices. Toss the beef with the red onions, parsley and green onions. Set aside.

In a mixing bowl, combine the mayonnaise, garlic, horseradish, lemon juice, Dijon, Worcestershire, and Tabasco. Mix thoroughly. Season with salt and pepper. Refrigerate the dressing for 1 hour.

Toss the greens with the dressing and mound in the center of the plate. Arrange the steak and onions around the greens. Garnish with the cheese, chives and Essence on the rim.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2371 broadcast 06-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.