Beef Salad with Creamy Horseradish Dressing

Makes 4 servings

You can add other vegetables to this salad, such as cooked green beans, radishes, peppers, etc., and use other greens in place of the spinach.

1 2 lb. (900 g) flank steak, flap steak or top sirloin 1
2 cloves garlic
1/2 tsp. (2 mL) sea salt
1/2 tsp. (2 mL) freshly ground black pepper
1 Tbsp. (15 mL) Worcestershire sauce
2 Tbsp. (30 mL) vegetable oil
10 oz. ready to eat spinach
1 medium red onion, peeled
2 ripe tomatoes
1/2 cup (125 mL) white wine vinegar
2 Tbsp. (30 mL) Dijon mustard
1/2 tsp. (2 mL) sea salt
1 Tbsp. (15 mL) honey
6 Tbsp. (90 mL) fresh horseradish, finely grated, or 4 Tbsp. (60 mL) prepared horseradish
2 cups sour cream or crème frâiche
1/2 cup (125 mL) extra virgin olive oil

If you are using flank or flap steak, score it lightly on both sides in a diamond pattern at 2-inch (5 cm) intervals. Finely chop the garlic then crush to a paste with the salt, using the flat of a knife. Place in a bowl and mix in the pepper, Worcestershire sauce and oil. Rub on both sides of the steak. The steak may be prepared up to 2 days in advance. Cover and refrigerate until ready to cook.

To make the dressing, combine the vinegar, mustard, salt, honey, horseradish, sour cream and oil in a bowl and whisk until smooth. The dressing may be prepared 3 days in advance. Cover the dressing and refrigerate.

Divide the spinach and vegetables between 4 plates.

Heat a heavy, preferably cast iron pan over medium heat. When it is hot, slip in the steak. Cook until browned on one side, approximately 4-5 minutes. If the steak is browning to quickly, adjust the heat accordingly. Turn the steak over and brown the other side. Cook until the steak is done to your liking. These instructions will produce a medium rare steak. Remove from the pan and let rest for 5 minutes.

Slice the steak thinly across the grain and arrange on the salad. Serve immediately with the dressing on the side.

Chef Karen Barnaby has helped shape the evolving face of the Vancouver food scene with her extensive work in the city's kitchens and food media.
 She has been executive chef at the acclaimed Fish House restaurant since 1995.
Karen is a regular food columnist for the Vancouver Sun and is the author of several cookbooks. She is also currently working with Intercity Packers as our featured chef.