Roast Beef and Spinach Salad with Horseradish Dressing

Didn’t get this posted last night. We had a roast beef and spinach salad from a cookbook called Tossed. It is all salads. I didn’t like it, Jim did. I thought the steak was too chewy and Jim did not cook the onion long enough and took it off the grill with tongs which made it all fall apart instead of with a spatula so I could have cut it in Julian strips; too much onion also. The sauce was good. I think it would be good just to accompany meat.
Horseradish Cream
Ingredients:
½ C plain yogurt
1 T horseradish
2 T lemon juice
2 T cream
2 cloves of garlic, crushed
A few drops of hot pepper sauce
Directions:
1. Whisk all the ingredients in a small bowl with a little pepper to taste.
2. Cover and chill for at least 15 minutes.
Salad
Ingredients:
2 C green beans, trimmed
1 # sirloin steak
1 red onion, halved through the middle
1 T EVOO
2 C baby spinach leaves
1 ½ C watercress leaves
1 1/3 C sun-dried tomatoes
Directions:
1. Bring a pot of lightly salted water to a boil, add the beans, and blanch for 4 minutes or until tender.
2. Drain, refresh under cold water, and drain again.
3. Use a preheated broiler or grill. We used the grill.
4. Cover the steak and onion with EVOO
5. Cook the steaks 2 minutes per side for medium rare. Cover for 5 minutes with foil before slicing very thin on the diagonal.
6. Cook the onion for 2-3 minutes or until well charred.
7. Toss spinach, watercress, tomatoes, and beans in a large salad bowl.
8. Layer the beef over the salad.
9. Thinly slice the broiled onion and add to the salad.
10. Drizzle with the dressing.
11. Season with salt and pepper and toss.
Serves 4