Bistro Steak Salad with Horseradish Dressing

Ingredients

• Beef, Australian, imported, grass-fed, rib, ribeye steak/roast lip-on, boneless, raw

  separable lean and fat

  12 oz or 342g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lettuce

  Romaine or cos, raw

  200g

• Onions

  Raw

  1 small or 70g

• Cherry Tomatoes

  Woolworths

  4 oz or 113g

• Bacon

  Uncured Applewood - 365 Everyday Value

  4 slice or 80g

• Radishes

  Raw

  ½ cup slices or 58g

• Avocado Oil Mayonnaise

  Sir Kensington

  8 tablespoon or 113g

• Horseradish

  Prepared

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 350° F and line a baking sheet with parchment paper. Lay the bacon in a single layer and bake for 15 minutes until crispy. Drain on paper towels and chop into small pieces. While the bacon is cooking move onto step 2.
2. Heat a grill pan or your grill to high heat. Pat the steak dry and season liberally with salt and pepper.
3. Grill 4 minutes until nice grill marks form and flip. Cook an additional 12-15 minutes depending on how you want the steak cooked. For medium go with 12 minutes and the internal temperature should read 155° F.
4. While the steak is cooking make the dressing by whisking together the mayonnaise, horseradish, and salt and pepper
5. Remove the steak from the grill and let rest 5 minutes at room temperature. Thinly slice the steak against the grain..
6. To assemble, divide the lettuce, onion, tomatoes, bacon, radish, and sliced steak between the bowls. Drizzle with dressing just before serving.

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