Steak salad with horseradish dressing

Indulge in a delightful blend of juicy steak and vibrant greens topped with zesty horseradish dressing for a mouthwatering culinary experience.

Ingredients:

• cup sour cream
• tablespoon prepared horseradish
• tablespoon chopped fresh chives
• teaspoon honey
• teaspoon red wine vinegar
• Kosher salt and freshly ground black pepper
• tablespoon olive oil, divided
• 1-lb. rib-eye, flank, or skirt steak
• Kosher salt and freshly ground black pepper
• ounces fingerling potatoes, thinly sliced
• English hothouse cucumber, thinly sliced
• radishes, cut into thin wedges
• cups greens (such as arugula or torn Bibb lettuce leaves)
• Pickled Red Onions
• 4 servings
• 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

Instructions:

1. Combine sour cream, horseradish, chives, honey, and vinegar in a small bowl; add salt and pepper to taste.
2. After the steak has rested, clean the skillet and heat the remaining 1 tablespoon of oil over medium-high heat. Put in the potatoes, sprinkle with salt, and cook, stirring occasionally, until they are soft, for about 8 to 10 minutes.
3. Cut the steak into slices and plate with the horseradish sauce, potatoes, cucumber, radishes, mixed greens, and Pickled Red Onions.

Summary:

• Calories: 1708 kcal
• Fat: 108 g
• Protein: 104 g
• Carbs: 90 g
• Potassium: 3497 mg
• Magnesium: 243 mg