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For the salad
- 2 or 3 red or Yukon gold potatoes, peeled and quartered
- Kosher salt
- 1 pound steak, ribeye or top loin
- 1/2 head romaine or Bibb lettuce, torn into bite-size pieces
- 15 grape tomatoes
For the dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons drained, bottled horseradish
- 1 teaspoon red- or white-wine vinegar
- 1/4 teaspoon fresh-ground black pepper
- 3/4 teaspoon Kosher salt
- Boil the potatoes in salted water for 12 to 15 minutes, until a knife easily slips through one.
- Strain, let cool a bit, and cube the potatoes.
- Heat the stovetop grill medium-high and cook the steak 3 to 4 minutes per side, depending on thickness of the meat.
- Remove the meat from the grill and let it sit for a few minutes before slicing it into strips.
- In a bowl, whisk together all the dressing ingredients.
- Combine the steak, potatoes, and remaining salad ingredients on a platter, separating the items from each other if your children don't like things mixed together. Drizzle horseradish dressing over each serving.
