Grilled Steak Salad with Horseradish Ranch Dressing

To make this simple dinner salad we sliced a couple of grilled New York strip steaks and served them with fresh tomatoes, cucumber and sweet onion atop a bed of crisp romaine. The dressing is our homemade Buttermilk Ranch spiced up with a dollop of horseradish to complement the beef. Serve with garlic toast to complete the meal.

Grilled Steak Salad with Horseradish Ranch Dressing

Grilled Steak Salad with Horseradish Ranch Dressing

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An easy main course salad of romaine lettuce, tomatoes and cucumbers, topped with thinly-sliced grilled steak and homemade Horseradish Ranch Dressing.


  • 1 to 1-1/4 lbs New York strip steaks
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 large head romaine lettuce, washed and torn into bite sized pieces
  • 2 medium tomatoes, cut into wedges
  • 1 medium cucumber, peeled and sliced
  • 2 to 3 thin slices sweet onion

For the dressing:

  • 1/3 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 tablespoon vinegar
  • 3 tablespoons vegetable oil
  • 1/2 to 1-1/2 tablespoons horseradish
  • 1 clove garlic, very finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Freshly ground black pepper


  • Preheat a gas or charcoal grill to a high heat. Rub the steaks on both sides with a bit of olive oil and season with salt and pepper.
  • While the grill preheats, prepare the dressing. In a small bowl, whisk the buttermilk, mayonnaise, vinegar, oil and horseradish together until smooth. Stir in the garlic and chives, season to taste with black pepper and set aside.
  • Arrange the lettuce, tomatoes, cucumber and onion slices on four serving plates.
  • Grill the steaks to the desired doneness and allow them to rest for 7 to 10 minutes. Slice them thinly across the grain and divide between the salads. Drizzle with a little dressing and pass the rest at the table.
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