Seared Strip Steaks With Horseradish-root Vegetable Slaw

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 balsamic vinegar or 1/4 cup regular balsamic vinegar
• 2 tablespoons prepared horseradish
• 1 tablespoon reduced-fat sour cream

Recipe

• 1 toss root vegetables, 2 teaspoons oil, 2 tablespoons dill, and 1/2 teaspoon salt in a medium bowl. set aside.
• 2 sprinkle steaks with the remaining 1/4 teaspoon salt and pepper.
• 3 heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
• 4 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 remove the pan from the heat and transfer the steaks to a clean plate to rest.
• 6 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 drizzle half the sauce (about 1/4 cup) over the vegetable slaw and toss to coat.
• 8 stir sour cream and the remaining 1 tablespoon dill into the sauce remaining in the pan.
• 9 to serve, divide the slaw and steaks among 4 plates and drizzle with the pan sauce.