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Seared Strip Steaks With Horseradish

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Ingredients

Adjust Servings:
3 cups shredded peeled root vegetables (such as beets carrots celeriac or turnips)
2 teaspoons extra virgin olive oil divided
1 tablespoon extra virgin olive oil divided
3 tablespoons chopped fresh dill divided
3/4 teaspoon kosher salt divided
1 lb slice steak trimmed and cut into 4 portions
1/4 teaspoon fresh ground pepper
1/4 cup water
1/4 cup white balsamic vinegar or 1/4 cup regular balsamic vinegar
2 tablespoons prepared horseradish

Nutritional information

260.8
Calories
114g
Calories From Fat
12.8g
Total Fat
3.6 g
Saturated Fat
91mg
Cholesterol
422.1mg
Sodium
1.1g
Carbs
0.3g
Dietary Fiber
0.6g
Sugars
33.6g
Protein
147g
Serving Size (g)
4
Serving Size

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Seared Strip Steaks With Horseradish

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    From EatingWell.com

    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.

    Note: White balsamic vinegar is unaged balsamic made from Italian white wine grapes and grape musts (unfermented crushed grapes). It's milder in flavor than aged, dark-colored balsamic vinegar. Look for it near other vinegars in well-stocked supermarkets or specialty food shops.

    • 80 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Seared Strip Steaks With Horseradish-Root Vegetable Slaw, From EatingWell.com 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. Note: White balsamic vinegar is unaged balsamic made from Italian white wine grapes and grape musts (unfermented crushed grapes). It’s milder in flavor than aged, dark-colored balsamic vinegar. Look for it near other vinegars in well-stocked supermarkets or specialty food shops., From EatingWell.com 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. Note: White balsamic vinegar is unaged balsamic made from Italian white wine grapes and grape musts (unfermented crushed grapes). It’s milder in flavor than aged, dark-colored balsamic vinegar. Look for it near other vinegars in well-stocked supermarkets or specialty food shops.


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    Steps

    1
    Done

    Toss Root Vegetables, 2 Teaspoons Oil, 2 Tablespoons Dill, and 1/2 Teaspoon Salt in a Medium Bowl. Set Aside.

    2
    Done

    Sprinkle Steaks With the Remaining 1/4 Teaspoon Salt and Pepper.

    3
    Done

    Heat the Remaining 1 Tablespoon Oil in a Large Skillet Over Medium-High Heat.

    4
    Done

    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.

    5
    Done

    Remove the Pan from the Heat and Transfer the Steaks to a Clean Plate to Rest.

    6
    Done

    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.

    7
    Done

    Drizzle Half the Sauce (about 1/4 Cup) Over the Vegetable Slaw and Toss to Coat.

    8
    Done

    Stir Sour Cream and the Remaining 1 Tablespoon Dill Into the Sauce Remaining in the Pan.

    9
    Done

    to Serve, Divide the Slaw and Steaks Among 4 Plates and Drizzle With the Pan Sauce.

    Avatar Of William Garcia

    William Garcia

    Ramen master creating soul-warming bowls of noodle soup with complex flavors.

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