Beef & horseradish salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | pounds | flank steak |
| 1 | bayou blast; see * note | |
| 1.00 | tablespoon | olive oil |
| 2.00 | cup | julienned red onions |
| 3.00 | tablespoon | finely-chopped parsley |
| 3.00 | tablespoon | chopped green onions |
| 1.00 | cup | prepared homemade mayonnaise |
| 1.00 | tablespoon | minced garlic |
| ½ | cup | grated horseradish |
| 1 | juice of one lemon | |
| 1.00 | teaspoon | dijon mustard |
| ½ | teaspoon | worcestershire sauce |
| ½ | teaspoon | tabasco |
| 4.00 | cup | assorted baby greens |
| ⅔ | cup | grated parmigiano-reggiano cheese |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | chopped chives |
Directions
* 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2371 broadcast 06-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-26-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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