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New York Strip Steak Salad: Tangy Recipes (Gluten Free)

Published on Mar. 08, 2022

steak salad

This recipe can be made gluten-free

When the evening calls for bright, flavorful, and tangy, this salad is it! A 3-ounce serving of the best steak possible is the centerpiece of this large, colorful salad finished with a zesty drizzle of “creamed” horseradish. Cook the steak on an indoor, 2-sided contact electric grill or a stovetop griddle.

Steak Salad


  • 1 pound New York strip steak, about 1 inch thick
  • 6 cups shredded romaine lettuce
  • 1 small cucumber, peeled, seeded, and chopped
  • 4 radishes, sliced
  • 2/3 cup slivered red onion
  • 1 cup halved grape tomatoes
  • 2 ribs celery, sliced
  • 2 cups steamed and chilled broccoli florets


Heat grill to high. Rub a New York strip steak with crushed black pepper. Grill steak to desired doneness—about 5 minutes for rare (internal temperature of about 130°F) to 8 minutes for well-done (160°F). Allow steak to sit before slicing.

Meanwhile, arrange vegetables on 4 dinner plates. Spray lightly with olive oil and vinegar or use a light bottled vinaigrette dressing. Slice steak on a diagonal, trimming any fat. Divide equally among salad plates. Top with herbed horseradish cream sauce and serve.

Without the salad dressing, each serving contains about 270 calories, 28 g protein, 14 g fat, 75 mg cholesterol, 4 g fiber, 94 mg sodium, and 9 g carbohydrates.

Herbed horseradish cream sauce


  • 1/4 cup low-fat sour cream (substitute with plain Greek yogurt for a dairy-free option)
  • 1 tablespoon prepared horseradish
  • 1 tablespoon parsley, cilantro, or other fresh herb


Mix all ingredients in a small bowl. Drizzle on steak.


Serves 4

Each serving contains about

  • 23 calories
  • less than 1 g protein
  • 2 g fat
  • 6 mg cholesterol
  • less than 1 g fiber
  • 19 mg sodium
  • 1 g carbohydrates.

To make this recipe gluten-free, use only spices or condiments that are gluten-free. 

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