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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2011
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss root vegetables, 2 teaspoons oil, 2 tablespoons dill and 1/2 teaspoon salt in a medium bowl. Set aside.

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  • 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.

  • Per serving: 246 calories; 12 g fat (3 g sat, 7 g mono); 51 mg cholesterol; 10 g carbohydrate; 0 g added sugars; 23 g protein; 2 g fiber; 341 mg sodium; 538 mg potassium. Nutrition bonus: Vitamin A (93% daily value), Zinc (29% dv), Potassium (15% dv).

Tips

Tip: To prevent nicking your fingers on the sharp holes of a box grater while shredding round root vegetables, such as turnips or beets, shred about half the vegetable, then use a clean dish towel to grip the remaining half (and protect your fingers) as you shred. Or, use the shredding blade on your food processor and let the machine do the work for you.

Note: White balsamic vinegar is unaged balsamic made from Italian white wine grapes and grape musts (unfermented crushed grapes). It's milder in flavor than aged, dark-colored balsamic vinegar. Look for it near other vinegars in well-stocked supermarkets or specialty food shops.

Nutrition Facts

246.1 calories; protein 23.1g 46% DV; carbohydrates 10.4g 3% DV; exchange other carbs 0.5; dietary fiber 2.2g 9% DV; sugars 6.8g; fat 11.8g 18% DV; saturated fat 3.2g 16% DV; cholesterol 62.2mg 21% DV; vitamin a iu 4648IU 93% DV; vitamin c 11.3mg 19% DV; folate 45mcg 11% DV; calcium 50.1mg 5% DV; iron 1.9mg 11% DV; magnesium 35.1mg 13% DV; potassium 538.2mg 15% DV; sodium 350.4mg 14% DV; thiamin 0.1mg 10% DV.

Reviews (1)

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Rating: 4 stars
12/13/2014
Yummy and unique I shredded each veggie I used- one beet two fat parsnips and three carrots. I followed the instructions except I used a scoop of more than gormet condensed beef and lamb starter because we grilled the steaks. Delicious combo! Pros: If you like beets you'll love this Read More