Steak& Potato Salad with Horseradish Dressing - 9 WW points

By Rander9576

Ingredients

• Yields 4 servings , about 2 cups each
• 1 pound(s) baby potatoes, scrubbed
• 12 ounce(s) (about 3 cups) green beans, trimmed
• 1/2 cup(s) sliced fresh chives or scallion greens
• 1/8 cup fat free greek yogurt
• 1/8 cup fat free cottage cheese
• 3 tablespoon(s) white-wine vinegar or red-wine vinegar
• 2 tablespoon(s) prepared horseradish
• 1 tablespoon(s) Worcestershire sauce
• 1 teaspoon(s) freshly ground pepper, divided
• 2 tablespoon(s) extra-virgin olive oil
• 1 pound(s) (1-1 1/4 inches thick) sirloin steak or strip steak, trimmed
• 1/4 teaspoon(s) salt
• 2 ear(s) corn, husked

Details

Servings 4

Preparation

Step 1

1.Preheat grill to medium.
2.Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, 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. Oil the grill rack (see Tips). 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 (see Tips). 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.