If you want a salad that fills you up and feels indulgent, this Steak Salad with Horseradish Dressing is a winner. Tender grilled steak, lightly charred romaine, crisp tomatoes and crunchy croutons are finished with a creamy, zesty horseradish dressing for a balanced mix of smoky, savory and bright flavors.
It’s perfect for weeknight dinners, backyard barbecues, meal prep, or any time you want a lighter steak dinner that still satisfies.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients needed to Grill a Steak Salad with Horseradish Dressing
- Prep the Steak
- Recipe Tip
- Grill the Steaks Hot and Fast
- How to make a Creamy Horseradish Dressing
- Assemble the Grilled Steak Salad
- Final Thoughts
- Frequently Asked Questions:
- Similar Grilled Steak Ideas:
- Steak Salad with Horseradish Dressing Recipe
Why You’ll Love This Recipe
- Juicy, flavorful grilled steak in every bite
- Crisp vegetables and lightly charred romaine
- Bold, creamy horseradish dressing that brightens the dish
- Great for grilling season and backyard meals
- Simple enough for weeknights yet restaurant-quality
Ingredients needed to Grill a Steak Salad with Horseradish Dressing
- Steak: NY strip is used here for its tenderness and marbling; sirloin or ribeye also work well.
- Lettuce: Romaine is ideal—halved and briefly grilled for a smoky char and added texture.
- Veggies: Cherry tomatoes for freshness; cucumber or red onion are good alternatives.
- Horseradish: Freshly ground horseradish gives the dressing its sharp, zesty bite.
- Mayo: A creamy base that tames the horseradish.
- Dijon mustard: Adds tang and depth to the dressing.
- Apple cider vinegar: Balances the dressing and thins it slightly.
- Cheese: Shaved Parmesan for nuttiness; blue cheese can be substituted if you prefer.
- Seasoning: A simple steak seasoning with garlic and herbs enhances the beef.
Prep the Steak
The bright punch of freshly ground horseradish is the star here. Use a tablespoon or two to coat the steaks and help the seasoning adhere. Generously season all sides with your favorite steak seasoning so the flavors penetrate the meat.
Let the steaks sit so they come up to room temperature and absorb the seasoning—this helps them cook more evenly and improves flavor.
Recipe Tip
- Bring steaks to room temperature before grilling for even cooking.
- After seasoning, allow the meat to rest briefly so the flavors meld and the surface dries slightly for a better sear.
Dad’s Seasonings
Must-have grilling seasonings.
Grill the Steaks Hot and Fast
Preheat your grill to 400–450°F and use direct heat. A hot grill is essential to get a good crust and quick sear.
Place the steaks on the grill and flip every minute or so until they reach the desired internal temperature. Frequent flipping promotes an even crust and consistent cooking. For medium-rare, remove when the internal temperature reads about 120–125°F; it will rise during resting.
Use an instant-read thermometer to check doneness. Rest the steaks for about 10 minutes after grilling so the juices redistribute and the meat stays tender when sliced.
Temperature Guide For Steak
- Medium-rare: 120–130°F
- Medium: 130–140°F
- Medium-well: 140–150°F
Adjust time on the grill for your preferred doneness and continue flipping every 30–60 seconds for even cooking.
How to make a Creamy Horseradish Dressing
This simple dressing complements grilled steak and fresh veggies. In a bowl whisk together fresh ground horseradish, mayo, a splash of apple cider vinegar, Dijon mustard, a touch of honey, and salt and pepper to taste. Adjust the horseradish and honey to balance heat and sweetness.
Assemble the Grilled Steak Salad
While the grill is still hot, halve the romaine lengthwise, brush the cut sides with olive oil and grill for 1–2 minutes per side until lightly charred. Remove and let cool slightly.
Arrange the grilled romaine on plates, add chopped cherry tomatoes and croutons, drizzle generously with the horseradish dressing, sprinkle shaved Parmesan and top with thinly sliced steak. Serve while the steak is still warm for the best contrast of temperatures and textures.
Final Thoughts
This Steak Salad with Horseradish Dressing combines fresh greens and vegetables with hearty grilled steak and a bold, creamy sauce. It’s fresh, smoky and satisfying—ideal for lunch, dinner or summer entertaining when you want big flavor without feeling heavy.
Fresh, smoky, creamy and balanced—this is steak salad done right.
Frequently Asked Questions:
A NY strip, sirloin, or ribeye work well. Tenderloin or filet are great if you prefer a very tender, buttery texture.
It has a bright, spicy kick from the horseradish, but mayo and a touch of honey mellow it into a creamy, balanced dressing.
Yes. A hot cast iron skillet produces a great sear and works as an excellent indoor alternative to the grill.
Similar Grilled Steak Ideas:
Beef
Steak Pinwheel
Beef
Grilled Tomahawk Steak
Beef
Steak and Shrimp Dinner
Beef
Beef Tataki
If you tried this Steak Salad with Horseradish Dressing or any other recipe here, please leave a star rating and share how it went in the comments — I love hearing from you!
Pin
Steak Salad with Horseradish Dressing
Ingredients
Steak Salad Ingredients
- 2 New York strips
- 2 tbsp Fresh ground horseradish
- 2 tbsp Steak seasoning
- 1 Romaine lettuce (whole)
- 1/2 cup Cherry tomatoes
- 1/2 cup Croutons
- 2 tbsp Shaved parmesan cheese
Creamy Horseradish Dressing
- 1/2 cup Mayo
- 2 tbsp Fresh ground horseradish
- 2 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Honey
- Pinch of salt and pepper
Instructions
-
Coat the steaks with 1–2 tbsp fresh ground horseradish and season generously on all sides. Let them come to room temperature.
-
Preheat the grill to 400–450°F and use direct heat.
-
Grill the steaks, flipping every minute, until they reach your desired internal temperature (about 120–125°F for medium-rare).
-
Remove from the grill and rest the steaks for 10 minutes before slicing.
-
For the dressing, whisk together fresh ground horseradish, mayo, apple cider vinegar, Dijon mustard, honey and salt to taste.
-
Slice the romaine lengthwise, brush with olive oil and grill cut-side down for 1–2 minutes until lightly charred, then remove.
-
Assemble the salad with grilled romaine, tomatoes and croutons, drizzle with dressing, top with shaved Parmesan and sliced steak. Serve and enjoy.
Notes
- Any steak cut will work, but tenderloin or filet are especially tender.
- Bring steaks to room temperature before grilling for an even cook.
- Flipping every minute helps ensure an even crust and interior doneness.
- Rest steaks 5–10 minutes after cooking so the juices redistribute.
Nutrition
Like this recipe? Rate and comment below!