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Categories:
sour cream horseradish fresh chives honey red wine vinegar kosher salt olive oil kosher salt potatoes hothouse cucumber radishes arugula
Viewed: 53 - Published at: 5 years agoIngredients
- 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)
Method
- Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
- 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.
- 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.
- Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.
