This dish is inspired by a steak salad recipe on the menu at Keens Steakhouse in NYC.
Recipe information
Yield
4 Servings
Ingredients
Horseradish Dressing
½
cup sour cream
3
tablespoon prepared horseradish
1
tablespoon chopped fresh chives
1
teaspoon honey
1
teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
Steak Salad
2
tablespoon olive oil, divided
1
1-lb. rib-eye, flank, or skirt steak
Kosher salt and freshly ground black pepper
12
ounces fingerling potatoes, thinly sliced
½
English hothouse cucumber, thinly sliced
6
radishes, cut into thin wedges
2
cups greens (such as arugula or torn Bibb lettuce leaves)
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Preparation
Horseradish Dressing
Step 1
Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
Steak Salad
Step 2
While steak rests, wipe out skillet and heat remaining 1 Tbsp. oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8–10 minutes.
Step 3
Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.
Nutrition Per Serving
4 servings
1 serving contains:
Calories (kcal) 380
Fat (g) 18
Saturated Fat (g) 7
Cholesterol (mg) 55
Carbohydrates (g) 22
Dietary Fiber (g) 2
Total Sugars (g) 5
Protein (g) 29
Sodium (mg) 570