fresh green bean, potato and steak salad

My sweetie grilled this salad up for me on a lovely summer evening.

The potatoes are tender, the beans crunchy, and the whole dish is bright and hearty.

What a nice meal (and man!) to come home to...

fresh green bean, potato and steak salad with horseradish dressing

eatingwell.com

ingredients

• 1 pound baby potatoes, scrubbed (you can prepare these ahead of time and refrigerate up to 3 days)
• 12 ounces green beans (about 3 cups), trimmed
• 1/2 cup sliced fresh chives or scallion greens
• 1/4 cup reduced-fat sour cream
• 3 tablespoons white-wine vinegar or red-wine vinegar
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1 teaspoon freshly ground pepper, divided
• 2 tablespoons extra-virgin olive oil
• 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed
• 1/4 teaspoon salt
• 2 ears corn, husked
• 
  
• 1. Preheat grill to medium.
• 2. Steam potatoes in a saucepan fitted with a steamer basket, cover and cook until tender, 10 to 15 minutes. Transfer to a cutting board to cool. Add beans to the steamer basket, cover and cook until bright green and just tender, 4 to 6 minutes. Rinse in a colander with cold water until cool. Drain thoroughly and transfer to a large bowl. Cut the potatoes into halves or quarters and add to the bowl with the beans. Stir in chives (or scallion greens).
• 3. Meanwhile, combine sour cream, vinegar, horseradish, Worcestershire and 1/2 teaspoon pepper in a small bowl. Whisk in oil.
• 4. Sprinkle both sides of steak with salt and the remaining 1/2 teaspoon pepper. Grill the steak about 5 minutes per side for medium-rare, 6 minutes per side for medium. Grill the corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Transfer to a cutting board; let the steak rest for 5 minutes. When the corn is cool enough to handle, cut the kernels from the cob. Thinly slice the steak crosswise. Add the steak and any accumulated juice and the corn kernels to the bowl with the potatoes and beans; toss with the horseradish dressing (dress lightly to start, adding more to taste - I find that this salad can be easily overdressed).