Steak Salad with Horseradish Dressing

Ingredients

• 0.5  cucumber english thinly sliced
• 12 ounces fingerling potatoes thinly sliced
• 1 tablespoon chives fresh chopped
• 2 cups boston lettuce leaves (such as arugula or torn Bibb lettuce leaves)
• 1 teaspoon honey 
• 3 tablespoons horseradish prepared
• 4 servings pepper freshly ground
• 2 tablespoons olive oil divided
• 4 servings onion red
• 6  radishes cut into thin wedges
• 1 teaspoon red wine vinegar 
• 1 pound skirt steak 
• 0.5 cup cream sour

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk sour cream,horseradish, chives, honey, and vinegar in asmall bowl; season with salt and pepper.
2. Heat 1 tablespoon oil in a largeskillet, preferably cast-iron, over medium-highheat. Season steak with salt andpepper. Cook over medium-high heat untilcooked to desired doneness, 5-8 minutesper side for medium-rare rib eye, about4 minutes per side for flank steak, or3 minutes per side for skirt steak.
3. Transfermeat to a plate and let rest for 10 minutes.
4. While steak rests, wipe out skillet andheat remaining 1 tablespoon oil over medium-highheat.
5. Add potatoes, season with salt, andcook, tossing occasionally, until tender,8-10 minutes.
6. Slice steak and serve with horseradishdressing, potatoes, cucumber, radishes,greens, and Pickled Red Onions.