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Seared Strip Steaks with Horseradish-Root Vegetable Slaw

March/April 2011

Your rating: None Average: 4.1 (8 votes)

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.


Seared Strip Steaks with Horseradish-Root Vegetable Slaw

1 Review for Seared Strip Steaks with Horseradish-Root Vegetable Slaw

12/13/2014
Anonymous
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!

If you like beets you'll love this
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