Title: Beef and horseradish salad
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1 lb Flank steak
           Essence
      1 tb Olive oil
      2 c  Julienne red onions
      3 tb Finely chopped parsley
      3 tb Chopped green onions
      1 c  Prepared homemade mayonnaise
      1 tb Minced garlic
    1/2 c  Grated horseradish
           Juice of one lemon
      1 ts Dijon mustard
    1/2 ts Worcestershire sauce
    1/2 ts Tabasco
      4 c  Assorted baby greens
    2/3 c  Grated Parmigiano-Reggiano
           -cheese
           Salt and pepper
      2 tb Chopped chives
 
  Preheat the grill. Season the flank steak with Essence and olive oil.
  Place the steak on the grill and cook for 3-4 minutes on each side for
  medium-rare. Remove the steak from the grill and slice into 1-inch
  slices. Toss the beef with the red onions, parsley and green onions.
  Set aside. In a mixing bowl, combine the mayonnaise, garlic,
  horseradish, lemon juice, Dijon, Worcestershire, and Tabasco. Mix
  thoroughly. Season with salt and pepper. Refrigerate the dressing for
  1 hour. Toss the greens with the dressing and mound in the center of
  the plate. Arrange the steak and onions around the greens. Garnish
  with the cheese, chives and Essence on the rim.
  
  Yield: 4 servings