Grilled Steak Salad with Horseradish Cream Dressing

Number of Servings: 6

4 cloves of garlic, finely minced
2 Tablespoons olive oil
2 teaspoons freshly ground pepper
2 2-pound boneless sirloin steaks, about 1 1/2-inches thick
1 head Bibb lettuce
1 head red leaf lettuce
6 ounces arugula
1 small red onion, thinly sliced into rings1 cup sour cream
1/3 cup honey Dijon mustard
3 Tablespoons olive oil
3 Tablespoons prepared white horseradish
3 Tablespoons chopped fresh basil

In a small bowl combine minced garlic, olive oil and freshly ground pepper. Make a paste. Rub steaks dry with paper towels. Rub garlic paste over both sides of steak. Cover and refrigerate while preparing salad, dressing and grill.In a large bowl tear Bibb lettuce and red leaf lettuce into bite-sized pieces. Add arugula and red onion. Cover and refrigerate.In a small bowl combine sour cream, mustard, olive oil and horseradish. Mix until smooth. Add basil. Cover and refrigerate.Prepare grill (medium-high heat). Grill steaks to desired doneness (10-12 minutes per side for medium rare). Transfer steaks to cutting board and let stand for 5 minutes. Cut steaks on angle into 1/4-inch slices.Divide salad between six plates. Top with steak slices. Spoon dressing over salad.