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20 minute dinner recipes

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Seared Strip Steaks with Horseradish-Root Vegetable Slaw

http://www.eatingwell.com/recipes/steak_horseradish_slaw.html

From EatingWell:  March/April 2011

Steaks are often served with hearty accompaniments like mashed potatoes, which can make the whole meal seem heavy. Here we lighten things up by topping pan-seared steaks with a raw slaw dressed with pungent horseradish vinaigrette. We use shredded beets, turnips and carrots, but feel free to change up the combination of vegetables based on what you’re pulling from the garden.

4 servings, 3-4 ounces steak & generous 1/2 cup slaw each | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Preparation

  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. 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.
  3. 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.

Nutrition

Per serving : 246 Calories; 12 g Fat; 3 g Sat; 7 g Mono; 51 mg Cholesterol; 10 g Carbohydrates; 23 g Protein; 2 g Fiber; 341 mg Sodium; 538 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat, 1 fat

Tips & Notes