Steaks are often served with hearty accompaniments like mashed potatoes, which can make the whole meal seem heavy. Here we lighten things up by topping pan-seared steaks with a raw slaw dressed with pungent horseradish vinaigrette. We use shredded beets, turnips and carrots, but feel free to change up the combination of vegetables based on what you’re pulling from the garden.
- 3 cups root vegetables, shredded peeled, such as beets, carrots, celeriac and/or turnips
- 2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided
- 3 tablespoons dill, chopped fresh, divided
- 3/4 teaspoon kosher salt, divided
- 1 pound strip steak, 1-1 1/4 inch thick; trimmed and cut into 4 portions
- 1/4 teaspoon freshly ground pepper
- 1/4 cup water
- 1/4 cup white balsamic, or regular balsamic vinegar
- 2-4 tablespoons prepared horseradish
- 1 tablespoon reduced-fat sour cream
- Step 1
- Toss root vegetables, 2 teaspoons oil, 2 tablespoons dill and 1/2 teaspoon salt in a medium bowl. Set aside.
- Step 2
- 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.
- Step 3
- 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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