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peeled root vegetables extra-virgin olive oil extra-virgin olive oil fresh dill kosher salt portions ground pepper water white balsamic vinegar horseradish sour cream
Viewed: 47 - Published at: 8 years agoIngredients
- 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
- 34 teaspoon kosher salt, divided
- 1 lb slice steak, trimmed and cut into 4 portions
- 14 teaspoon fresh ground pepper
- 14 cup water
- 14 cup white balsamic vinegar or 14 cup regular balsamic vinegar
- 2 tablespoons prepared horseradish
- 1 tablespoon reduced-fat sour cream
Method
- 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.
