1large head romaine lettucewashed and torn into bite sized pieces
2medium tomatoescut into wedges
1medium cucumberpeeled and sliced
2 to 3thin slices sweet onion
For the dressing:
1/2 to 1-1/2tablespoonshorseradish
1clovegarlicvery finely chopped
1tablespoonfresh chivesfinely 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.