Beef and Horseradish Salad

4 servings
  • 1 pound flank steak
  • Essence, recipe follows
  • 1 tablespoon olive oil
  • 2 cups julienne red onions
  • 3 tablespoons finely chopped parsley
  • 3 tablespoons chopped green onions
  • 1 cup prepared homemade mayonnaise
  • 1 tablespoon minced garlic
  • 1/2 cup grated horseradish
  • Juice of one lemon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco
  • 4 cups assorted baby greens
  • 2/3 cup grated Parmigiano-Reggiano cheese
  • Salt and pepper
  • 2 tablespoons chopped chives
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the grill. Season the flank steak with 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.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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