Steak Salad with Horseradish Dressing

By LRay

Recipes & Menus | recipes

Steak Salad with Horseradish Dressing
This dish is inspired by a salad on the menu at Keens Steakhouse in NYC.

4 servings

Recipe by Jenny Rosenstrach and Andy Ward

Photograph by Gentl and Hyers

March 2013

Ingredients

• 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

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

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.