- 4
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
- 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
Preparation
Step 1
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.
Slice steak and serve with horseradish
dressing, potatoes, cucumber, radishes,
greens, and Pickled Red Onions.