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Best Steak Salad

This steak salad with roast potatoes, green beans and tangy dressing is an easy and delicious gluten-free meal to throw together at the last minute.
Cooking Time: 25 min
Prep Time: 15 min
Servings: 3
Calories: 586
Protein: 32G


1lb red potatoes, halved (about 8 small)
1/4 cup olive oil, plus extra for potatoes
2 garlic cloves, crushed
8-10 oz thick beef sirloin steak
2 cups thin green beans, trimmed, blanched, refreshed in cold water
1 small red onion, thinly sliced
1 cup cherry tomatoes, halved
2 tablespoons gluten-free mayonnaise
1 Tbsp red wine vinegar
1 Tbsp GF horseradish cream
1 Tbsp chopped flat-leaf parsley leaves


1. Preheat oven to 375°. Toss potatoes with oil, salt and pepper on a baking tray and roast for 20-25 minutes until cooked.

2. Meanwhile, place 1 tablespoon oil in a dish with half the garlic. Season, then add steak and coat in the mixture. Set aside.

3. Place the green beans, red onion and halved cherry tomatoes in a bowl.

4. Mix mayonnaise, vinegar, horseradish, and remaining oil and garlic. Set aside.

5. Heat a chargrill over high heat. When hot, cook steak for 2-3 minutes each side, or until cooked to your liking. Set aside to rest for 5 minutes, then slice thinly and toss with salad ingredients and roast potatoes.

6. Drizzle with the dressing, then sprinkle with parsley.