Ingredients

• 1/2 cup sour cream
• 3 tablespoons prepared horseradish
• 1 tablespoon chopped fresh chives
• 1 teaspoon honey
• 1 teaspoon red wine vinegar
• Kosher salt, freshly ground pepper
• 2 tablespoons olive oil, divided
• 1 1-pound rib-eye, flank, or skirt steak
• Kosher salt, freshly ground pepper
• 12 ounces fingerling potatoes, thinly sliced
• 1/2 English hothouse cucumber, thinly sliced
• 6 radishes, cut into thin wedges
• 2 cups greens (such as arugula or torn Bibb lettuce leaves)
• Pickled Red Onions

Instructions

1. Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
2. For steak salad: Heat 1 tablespoon oil in a large skillet, preferably cast-iron, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes. While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes. Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.
3. Heat 1 tablespoon oil in a large skillet, preferably cast-iron, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes.
4. While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes.
5. Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.