Ingredients: |
Ingredients: Horseradish Dressing
1/2 cup sour cream
3 tablespoons prepared horseradish
1 tablespoon chopped fresh chives
1 teaspoon honey
1 teaspoon red wine vinegar
Kosher salt, freshly ground pepper
Steak Salad
2 tablespoons olive oil, divided
1 1-pound rib-eye, flank, or skirt steak
Kosher salt, freshly ground pepper
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)
Pickled Red Onions
2 tablespoons red wine vinegar
1/2 teaspoons kosher salt
1/2 small red onion, thinly sliced
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Directions: |
Directions:For 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.
For Pickled Red Onions:
Bring vinegar, salt, and 1 cup water to a boil in a small saucepan. Remove from heat. Stir in onion. Let cool. Drain before serving
Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions. |
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