Manly Salad

Griffin · May 2013

Still trying to eat healthy whenever possible. Plain salad is getting boring, so why not add some steak to it and make it manly?

Took a flat iron out to defrost and then marinated it in red wine with some sprigs of rosemary and thyme from our garden, couple of bay leaves, 1/2 onion roughly chopped and 4 or 5 cloves of garlic roughly chopped for about 4 hours.

While that was marinating, I whipped up a horseradish dressing. First time grating horseradish...that'll clear up your sinuses nicely. Let it chill in the fridge for at least an hour.

1 cup mayonnaise
1 tablespoon minced garlic
1/2 cup grated horseradish (yes, freshly grated, not out of a jar. I’m not sure how much you would use if you use the jarred stuff)
Juice of one lemon
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (we like Louisiana hot sauce, but Franks or Tabasco or whatever you prefer will be fine)

Fired up the Egg at around 600F and grilled the flat iron steak about 2 minutes per side and pulled it roughly around 135 and let it rest for 10 minutes before slicing.

While it was resting, we tossed the salad with the dressing. Time to slice, ain't that purdy?

Layed the strips of steak on top of the salad and then shaved some thin slices of Parmesan on top.

I was really impressed with the salad. It was filling and mostly healthy except for that cup of mayo (we did use light mayo, though). Horseradish always pairs nicely with beef and it gave the dressing just a hint of heat, but it was also, cool, creamy and refreshing. I went to bed satisfied. We've been so busy and out of town much, I haven't had much chance to get on the Egg, so it was nice to get back to grilling again.

SmokeyPitt · May 2013

That looks and sounds wonderful. The horseradish dressing is an awesome idea- I haven't thought of trying to grate it fresh. This is on my menu this week- thanks!

Fred19Flintstone · May 2013

+1 On the freshly grated horseradish.. I haven't considered doing that. Was it worth it?

fishlessman · May 2013

with the horseradish, foodprocessor outdoors and dont put your face near it

) looks good

Griffin · May 2013

I think it was worth it. I've never done it before, but its not hard. Get a knife or potato peeler and take the outer skin off and then I used a micro plane to grate it. I'm trying to cut out processed foods where ever I can. I knew we were out of the jarred stuff (Mrs. G finished it off with some Bloody Marys awhile back). I was at the store and I saw horseradish right there by the peppers and mushrooms so I figured why not? I don't know what they put in the jarred stuff, if anything, but its extra "stuff" and can't be as healthy as fresh.

Eggcelsior · May 2013

For horseradish, look for Kosher stuff or stuff that has a minimum or horseradish root, salt, and vinegar. When you grate it and let it sit the enzymatic reaction makes it hotter and hotter. The vinegar stops this process. The good ones let the horseradish sit a bit before adding the vinegar.

Griffin · May 2013

Good to know. The jarred horseradish I've been using prior was sourced from the Kosher part of our grocery store (very Jewish neighborhood).

Mickey · May 2013

Linda said this would be done Sat or Sun. So Griff, what time will you guys be here to get it started.

Griffin · May 2013

If you expect me to cook it Saturday, you better bring your flip flops, swim trunks and a towel down to Corpus. We can either do it at the beach or by the pool, but it won't be done on an Egg. Or you could meet us at the ranch Sunday. No....scratch that...Mrs. G already told me we're frying fish, shrimp, mushrooms, hush puppies and onion rings on Sunday. Maybe some okra.