Have you noticed the price of beef lately? Have you noticed, too, that the cost for formerly inexpensive cuts like flank and skirt steak have skyrocketed since they became popular in restaurants? Well, I’ve got a fabulous “steak” salad recipe made from the still inexpensive shoulder roast. It’s got a fabulous and easy horseradish dressing and quick-pickled red onions. Get ready for grillin’ and salad season, it’s nearly here!
I’ve said before how Mr. Saucy and I rarely purchase beef anymore. We have access to venison and we purchase a whole lamb every year for our red meat. Every once in a while, though, I get a hankering for some beef.
This salad has been on my list of recipes to make for a long time. I pulled it out of Bon Appétit magazine last year in March because it looked so good! And it is! For their version they used recommended filet, skirt or flank steak, but those cuts of meat are out-of-this-world pricey lately.
Instead, I purchased a very inexpensive ($2.50 per pound) shoulder roast. It was just under two pounds; that’s a lot for just two of us, but I wanted leftovers. That amount would feed 4-6 easily, and because of the additional weight the thickness led to a great outer sear that was crusty and caramelized and a juicy-tender medium-rare center; all in about 15 minutes in a piping hot iron skillet. This would be a great cooked on the grill, too.
The creamy horseradish dressing that tops the salad is so easy! It’s just sour cream, horseradish, chives, vinegar, salt and pepper. It is the perfect condiment for this salad and it takes just a couple of minutes to prepare.
The real treat is the quick-pickled red onions that also go on the salad. Red wine vinegar, water and kosher salt are brought to a boil, removed from the heat and the red onions stirred in. Just allow them to cool and you’ve got quick-pickled onions. Easy peasy! And they are just magnificent on this salad!
I combined all of that with some fresh spring greens, cucumber, radishes and green tomato. It was just incredible and it got the Mr. Saucy Seal-of-Approval! Even though there are three components to the salad, it still took under thirty minutes to prepare.
This is a keeper on our Summer Salad rotation. I hope you’ll try it, too!
- 1 two pound beef shoulder roast
- kosher salt
- ground black pepper
- 1 tablespoon olive oil (if cooking in an iron skillet - not needed if grilling)
- If cooking indoors, place a large skillet, preferably iron, on the stove top over medium-high heat.
- Once the skillet is hot, add the olive oil.
- Lightly salt and pepper both sides of the shoulder roast.
- Place the beef into the hot skillet and don't touch it! Cook for about 7-8 minutes per side for medium-rare.
- Remove to a cutting board and allow to rest for 10 minutes.
- Once the steak has rested and given the juices a chance to redistribute through the meat, cut thin slices, on the diagonal for serving.
- 1 cup sour cream
- 6 tablespoons prepared horseradish
- 2 tablespoons fresh chives (I used fresh, but freeze-dried would work well, too)
- 2 teaspoons honey
- 2 teaspoons red wine vinegar
- salt and ground black pepper, to taste
- Place all of the ingredients into a small bowl and whisk to combine.
- 1 small red onion, sliced
- 1 cup water
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- Place the water, vinegar and salt in a small sauce pan and bring to a boil.
- Remove from heat and stir in the sliced red onion.
- Allow to cool.