1 large onion, thickly sliced and grilled (3 cups)
3 carrots, thinly sliced and grilled (3 cups)
3 plum tomatoes, halved and grilled
How to Make It
To make the vinaigrette, whisk together the horseradish, vinegar, olive oil, salt, and pepper in a small bowl. Set aside. Arrange the spinach on a serving platter. Slice the steak and arrange it atop the spinach, along with the grilled vegetables. Drizzle with the vinaigrette and serve.
This was an easy, quick dish for dinner. I omitted the carrots- thought it was weird to grill carrots. Seasoned the tomatoes and onions w/ salt and pepper and grilled them using a grill pan. Next time I would saute the spinach just a bit. The dressing for the steak was flavorful but would skip the prepared horseradish and add either mustard w/ horseradish or creamed. The pieces of horseradish were a bit overwhelming. Overall, the dish presented beautifully and I would definitely make it again.
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