Steak & Blue Cheese Salad with Horseradish Dressing

Salads with meat have become a mainstay here, as a brief look at the posts from the last month or so will show. I’ve even done a steak salad with lots of radishes already, although this one is a bit different; richer from the blue cheese and creamy dressing, and with a more traditional Canadian flavour profile (by which I think I mean the richness, and the horseradish). 
I’m calling for the steak to be cooked and served warm, but it would be perfectly good with cold steak, leftover from a previous meal. At this time of year if you do outdoor grilling, cooking a little extra for cold salads later is a great idea. 
And now it’s the solstice. Hard to believe that from here on in (for the next 6 months, anyway) the days are getting shorter. But given the weather it seems like we’ve had a long summer already.
4 servings45 minutes prep time 

Steak & Blue Cheese Salad with Horseradish Dressing
Make the Dressing:1/4 cup mayonnaise3 tablespoons thick yogurt or sour cream1 tablespoon olive oil1 tablespoon apple cider vinegar OR lemon juice
2 tablespoons prepared horseradishsalt & freshly ground black pepper to tasteMix all of the above in a small bowl or jam jar. Make the Salad:1 small red onion8 cups mixed salad greens1 medium carrot8 to 16 red radishes600 grams (1.25 pounds) sirloin OR striploin steak1 tablespoon mild vegetable oil125 grams (1/4 pound) blue cheesePeel and sliver the onion. Put it in a colander and sprinkle it with salt. Set it aside to drain. Wash, pick over, and chop the salad greens. Rinse well again and dry them thoroughly. Divide them over 4 dinner plates. Peel and grate the carrot, and wash, trim, and chop the radishes, and distribute them over the salads. Season the steak with salt and pepper. Heat the oil in a large skillet over medium-high heat. Cook the steak for 3 to 5 minutes per side, until done to your liking. Let it rest for 5 minutes before slicing it into bite-sized pieces and distributing it over the salads. Crumble the blue cheese over the salads. Drizzle the dressing over the salads, and serve at once.  Last year at this time I made Herby Peas & Bulgur Salad. 

* Originally published here