Danielle Daly
Green apples and seared steak get an extra boost of flavor from a horseradish vinaigrette.
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Yields:
4
servings
Total Time:
0
hours
25
mins
strip steaks, each 1 1/2 inch thick (about 1 1/2 pounds total)
tbsp.
plus 2 teaspoons olive oil, divided
tbsp.
white wine vinegar
scallion, finely chopped
tbsp.
prepared horseradish, excess moisture squeezed out
Granny Smith apple, thinly sliced
seedless cucumber, thinly sliced
bunch watercress, thick stems discarded
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- Heat oven to 425°F. Heat a large oven-safe skillet on medium-high. Rub steaks with 2 teaspoons olive oil, then season with ½ teaspoon each salt and pepper and cook until browned, 2 to 4 minutes per side. Transfer skillet to oven and roast steaks to desired doneness, 4 to 6 minutes for medium-rare. Transfer steaks to a cutting board and let rest for at least 5 minutes before slicing.
- Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper; stir in scallion and horseradish.
- Add apple and cucumber and toss to combine. Fold in watercress and serve with sliced steak.
NUTRITIONAL INFORMATION (per serving): About 385 calories, 22 g fat (6.5 g saturated), 37 g protein, 485 mg sodium, 8 g carbohydrates, 2 g fiber
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Source : Goodhousekeeping
