Marshall Field's Steak Salad

Serves 4

  • 6 oz sirloin streaks or strip steaks
  • 2 T Steak Seasoning
  • 6 Cups Mixed Greens
  • 1/2 pint grape tomatoes
  • 1/2 Cup Red Pepper Balsamic Vinaigrette (see recipe below)
  • 1/3 Cup Crumbled Gorgonzola cheese
  • 1/4 Cup horseradish cream (recipe below)
  • 2 Cups Shoestring Potatoes
  • 1/2 small red onion
  • Salt & pepper to taste


1) Season steak with Steak Seasoning. Grill to order (can be done ahead of time)
2) Slide red onion 1/4" thick. Season with salt, pepper & oil
3) Grill meat & onion and hold at room temperature
4) Toss greens with tomatoes, balsamic dressing and salt/pepper
5) Place greens in center of plate. Top with grilled onion
6) Sprinkle gorgonzola on top
7) Allow steak to rest 30 seconds prior to cutting. Thinly slice on a bias to get 8 to 10 slices
8) Lay around the base of the salad
9) Drizzle horseradish cream over meat
10) Top salad with crisp shoestring potatoes

Red Pepper Balsamic Vinaigrette Dressing

1/4 Cup Shallots, chopped
1 Clove Garlic minced
1 T Grey Poupon Mustard
1/2 Cup Vinegar Balsamic
3 oz Well drained roasted red peppers
3/4 Cup Olive Oil
dash Tabasco Sauce
1/4 t Spice Kosher Salt
1/4 t Ground pepper

1) In blender, add shallots, garlic, mustard, balsamic vinegar and roasted pepper. Blend.
2) With motor running, add olive oil, Tabasco sauce & salt/pepper.
3) Taste and adjust seasoning.

Horseradish Cream Sauce cars

2-3 T Prepared Horseradish
1 T Thinly sliced fresh chives
1 Cup Sour Cream
1 t Black pepper
1/2 t Spice kosher salt

Mix in stainless steel bowl, cover and store at 40 degrees.


Copyright © July 3, 2008