Steak Salad with Horseradish Dressing
A hearty salad featuring perfectly cooked steak served with crispy fingerling potatoes, fresh vegetables, and a zesty horseradish dressing. This restaurant-quality dish combines tender meat with crisp vegetables and a creamy, tangy dressing.
Ingredients
- •½ cup sour cream
- •3 tablespoons prepared horseradish
- •1 tablespoon chopped fresh chives
- •1 teaspoon honey
- •1 teaspoon red wine vinegar
- •to taste Kosher salt, freshly ground pepper
- •2 tablespoons olive oil
- •1 pound rib-eye steak
- •to taste Kosher salt, freshly ground pepper
- •12 ounces fingerling potatoes
- •½ whole English hothouse cucumber
- •6 whole radishes
- •2 cups greens
- •to taste Pickled Red Onions
Cooking Instructions
- 1.
Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
5 min
- 2.
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.
20 min
- 3.
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.
10 min
- 4.
Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.
5 min
