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. 3. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. 4. 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. 5. Remove the pan from the heat and transfer the steaks to a clean plate to rest. 6. 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. 7. Drizzle half the sauce (about 1/4 cup) over the vegetable slaw and toss to coat. 8. Stir sour cream and the remaining 1 tablespoon dill into the sauce remaining in the pan. 9. To serve, divide the slaw and steaks among 4 plates and drizzle with the pan sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
