Seared Strip Steaks With Horseradish-Root Vegetable Slaw
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 709.77 ml shredded peeled root vegetables (such as beets, carrots, celeriac or turnips)
- 9.85 ml extra-virgin olive oil, divided
- 14.79 ml extra-virgin olive oil, divided
- 44.37 ml chopped fresh dill, divided
- 3.69 ml kosher salt, divided
- 453.59 g slice steak, trimmed and cut into 4 portions
- 1.23 ml fresh ground pepper
- 59.14 ml water
- 59.14 ml white balsamic vinegar or 59.14 ml regular balsamic vinegar
- 29.58 ml prepared horseradish
- 14.79 ml reduced-fat sour cream
directions
- Toss root vegetables, 2 teaspoons oil, 2 tablespoons dill, and 1/2 teaspoon salt in a medium bowl. Set aside.
- Sprinkle steaks with the remaining 1/4 teaspoon salt and pepper.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
- Reduce heat to medium, add the steaks and cook, turning once and adjusting the heat as necessary to prevent burning, 3 to 5 minutes per side for medium-rare.
- Remove the pan from the heat and transfer the steaks to a clean plate to rest.
- Add water, vinegar and horseradish to taste to the pan; scrape up any browned bits. Stir any accumulated juice from the steaks into the pan sauce.
- Drizzle half the sauce (about 1/4 cup) over the vegetable slaw and toss to coat.
- Stir sour cream and the remaining 1 tablespoon dill into the sauce remaining in the pan.
- To serve, divide the slaw and steaks among 4 plates and drizzle with the pan sauce.
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RECIPE SUBMITTED BY
McGelby
United States
I've been trying to eat healthier and am always on the lookout for new recipes. I really enjoying trying new vegetarian dishes, somewhat to the dismay of my husband.