If you want to know more about Plated in general, click on over to my Plated Unboxing and Pricing post to get the run down.
For out second order of Plated, we ordered tried to stick with dishes that we thought we would make again ourselves. First up on the menu was the Roast Beef-Spiced Steak Salad with Horseradish Dressing. Anything with steak and horseradish is automatically a winner in my book.
If you want to make this recipe at home, here is what you’ll need:
- 10-12 ounces of round steak (or any cut that you prefer)
- 2 plum tomatoes
- 4 cups arugula
- 2 slices sourdough bread
- 1 lemon
- 2 cloves garlic
- Steak seasoning mix
- ¼ teaspoon onion powder
- ⅛ teaspoon dried oregano
- ⅛ teaspoon dried basil
- ¼ teaspoon cracked black pepper
- ¼ teaspoon garlic powder
- 1 tablespoon horseradish
- 2 tbsp mayonnaise
- 2 tbsp olive oil
- Salt and pepper
Step 1: Preheat oven to 450°F. Rinse tomatoes, quarter lengthwise, remove and discard seeds. Rinse arugula and set aside. Halve lemon and mince 1 clove garlic. Pat steak dry with paper towel and set aside.
Step 2: On a baking sheet, arrange tomatoes skin-side up in a single layer. Drizzle over 1 teaspoon olive oil and season with salt and pepper. Roast until shriveled and tender, 8-10 minutes. Remove from baking sheet and set aside.
Step 3: While tomatoes roast, place steak rounded-side up on a separate baking sheet. A large cast iron skilled also works well. Season the steak all over with salt and the seasoning mix. Transfer to oven and roast until medium rare. Remove and set aside to rest for about 5 minutes.
Step 4: In a large bowl, whisk together horseradish, mayonnaise, juice of ½ lemon, and minced garlic. Taste and add salt and pepper as needed.
Step 5: Halve bread slices diagonally. In a large skilled over medium heat, add 1 tablespoon of olive oil and bread and toast until golden, about 2 minutes per side. Remove from pan and rub whole garlic clove on one side.
Step 6: Slice steak against the grain as thinly as possible. Add arugula to bowl with dressing and toss to coat. Divide evenly between 2 plates. Top with tomatoes and steak and serve with garlic toast alongside.
The verdict: Overall, this recipe is about as easy as it gets when it comes to making a meal from one of these food subscription services. There is little prep work to be done beforehand and the oven takes care of most of the actual cooking. Plus, it only requires a handful of ingredients and is something you could easily whip up at home in no time. With regards to the dish itself, our favorite part was definitely the horseradish dressing. It’s light, spicy and perfect on any salad. This dish is something that I can definitely see us making again and again.
As with all of these types of subscription services, a portion of the end result depends on the preparation and execution of the dish by non-professional chefs. But after all is said and done, I think we did a pretty good job following the directions outlined in the recipe card. Some of the cooking times may be off by a few minutes but if you stick with the recipe suggestions and use a little common sense, you should be in the clear. Also, some of the ingredient measurements may have been modified so you can follow along at home (i.e. 1 packet = ~1 tbsp).
If you’re looking to try Plated, you can use this referral link to get 2 free plates on your first order!
And with that, thanks for reading and stay posted for our next plated meal review!