Steak Salad with Horseradish Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup sour cream
- 1 teaspoon honey
- 1 tablespoon chopped fresh chives
- 1 teaspoon red wine vinegar
- 3 tablespoons prepared horseradish
- 2 tablespoons olive oil, divided
- kosher salt, freshly ground pepper
- pickled red onions
- 1 1-pound rib-eye, flank, or skirt steak
- 12 ounces fingerling potatoes, thinly sliced
- 1/2 english hothouse cucumber, thinly sliced
- 6 radishes, cut into thin wedges
- 2 cups greens (such as arugula or torn bibb lettuce leaves)
- Carbohydrate 21 g(7%)
- Cholesterol 88 mg(29%)
- Fat 27 g(42%)
- Fiber 3 g(12%)
- Protein 26 g(51%)
- Saturated Fat 10 g(50%)
- Sodium 772 mg(32%)
- Calories 423
PreparationFor horseradish dressing: Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper. For steak salad: Heat 1 tablespoon oil in a large skillet, preferably cast-iron, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes. While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes. Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.
PreparationFor horseradish dressing: Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper. For steak salad: Heat 1 tablespoon oil in a large skillet, preferably cast-iron, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes. While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes. Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.
