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Steak Salad with Horseradish Dressing

Name: Steak Salad with Horseradish Dressing
Cuisine: american
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
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.
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.
4.
Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.

Recipes sourced from Epicurious.com.

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