Steak isn’t just for summer grilling. This lean, mean, quick-cooking protein is the ideal star to toss with fruits and veg for an epic autumn salad. Say "hi" to your go-to fall dinner!
2 tbsp. white wine vinegar
1 tsp. Dijon mustard
1/4 tsp. honey
2 tbsp. plus 2 tsp olive oil
Kosher salt and pepper
1 small shallot, finely chopped
1 tbsp. prepared horseradish, squeezed of excess moisture
1 lb. sirloin steak (11/2 inches thick), cut into 2 pieces
2 Persian cucumbers, sliced
1 Granny Smith apple, cored and very thinly sliced
1 large bunch upland cress or watercress
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- In a large bowl, whisk together vinegar, mustard, honey, 2 Tbsp oil,1/2 tsp salt, and 1/4 tsp pepper; stir in shallot and horseradish.
- Heat remaining 2 tsp oil in a large skillet on medium-high. Season steak with 1/2 tsp each salt and pepper and cook to desired doneness, 3 to5 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
- While steak is resting, toss cucumbers and apple with shallot mixture. Fold in cress and serve with steak.
Per serving: 353 cal, 24.5 g fat (7.5 g sat), 24 g protein, 594 mg sodium,10 g carb, 5.5 g sugars (0.5 g added sugars), 2 g fiber