root vegetables, shredded peeled, such as beets, carrots, celeriac and/or turnips
extra-virgin olive oil, plus 1 tablespoon, divided
dill, chopped fresh, divided
kosher salt, divided
strip steak, 1-1 1/4 inch thick; trimmed and cut into 4 portions
freshly ground pepper
white balsamic, or regular balsamic vinegar
reduced-fat sour cream
- Toss root vegetables, 2 teaspoons oil, 2 tablespoons dill and 1/2 teaspoon salt in a medium bowl. Set aside.
- 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.
- 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.
© Meredith Corporation. All rights reserved. Used with permission.
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