Seared Strip Steaks With Horseradish-Root Vegetable Slaw Recipe

Name: Seared Strip Steaks With Horseradish-Root Vegetable Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups shredded peeled root vegetables (such as beets, carrots, celeriac or turnips); 2 teaspoons extra-virgin olive oil, divided; 1 tablespoon extra-virgin olive oil, divided; 3 tablespoons chopped fresh dill, divided; ¾ teaspoon kosher salt, divided; 1 lb slice steak, trimmed and cut into 4 portions; ¼ teaspoon fresh ground pepper; ¼ cup water; ¼ cup white balsamic vinegar or ¼ cup regular balsamic vinegar; 2 tablespoons prepared horseradish; 1 tablespoon reduced-fat sour cream

Servings: persons

3 cups shredded peeled root vegetables (such as beets, carrots, celeriac or turnips)
2 teaspoons extra-virgin olive oil, divided
1 tablespoon extra-virgin olive oil, divided
3 tablespoons chopped fresh dill, divided
¾ teaspoon kosher salt, divided
1 lb slice steak, trimmed and cut into 4 portions
¼ teaspoon fresh ground pepper
¼ cup water
¼ cup white balsamic vinegar or ¼ cup regular balsamic vinegar
2 tablespoons prepared horseradish
1 tablespoon reduced-fat sour cream

1
Toss root vegetables, 2 teaspoons oil, 2 tablespoons dill, and 1/2 teaspoon salt in a medium bowl.
2
Set aside.
3
Sprinkle steaks with the remaining 1/4 teaspoon salt and pepper.
4
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
5
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.
6
Remove the pan from the heat and transfer the steaks to a clean plate to rest.
7
Add water, vinegar and horseradish to taste to the pan; scrape up any browned bits.
8
Stir any accumulated juice from the steaks into the pan sauce.
9
Drizzle half the sauce (about 1/4 cup) over the vegetable slaw and toss to coat.
10
Stir sour cream and the remaining 1 tablespoon dill into the sauce remaining in the pan.
11
To serve, divide the slaw and steaks among 4 plates and drizzle with the pan sauce.

373

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups shredded peeled root vegetables (such as beets, carrots, celeriac or turnips), 2 teaspoons extra-virgin olive oil, divided, 1 tablespoon extra-virgin olive oil, divided, 3 tablespoons chopped fresh dill, divided, and more.

Yes, Seared Strip Steaks With Horseradish-Root Vegetable Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Seared Strip Steaks With Horseradish-Root Vegetable Slaw

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