Beef and Horseradish Salad

Beef and Horseradish Salad

Ingredients:
¾ pound beef sirloin steak, 1-inch thick
¼ cup softened cream cheese
2 tablespoons prepared horseradish sauce
3 tablespoons milk
4 cups Boston lettuce, torn

Directions:
1 (16-ounce) can julienne-cut beets
1. Wash the green beans. Remove the ends and strings and cut in half
lengthwise. Cook the beans, covered, in boiling water in a medium-
sized saucepan for 5 minutes.
2. Add the carrots and cook for 10–15 more minutes or until the
vegetables are tender. Drain. Cover and chill the vegetables for 4–24
hours.
3. Remove broiler pan from the oven. Preheat broiler.
4. Place the steak on unheated rack of broiler pan. Broil 3 inches from the
heat for 13–15 minutes for medium, turning once.
5. In the meantime, combine the cream cheese, horseradish sauce, and
milk in a small container with a cover. Cover and shake until well
mixed.
6. Arrange the torn lettuce and beets on plates. Top with steak. Drizzle
with dressing.