Seared Strip Steaks With Horseradish-Root Vegetable Slaw

• 3 cups shredded peeled root vegetables (such as beets, carrots, celeriac or turnips)
• 2 teaspoons extra-virgin olive oil, divided
• 1 tablespoon extra-virgin olive oil, divided
• 3 tablespoons chopped fresh dill, divided
• 34 teaspoon kosher salt, divided
• 1 lb slice steak, trimmed and cut into 4 portions
• 14 teaspoon fresh ground pepper
• 14 cup water
• 14 cup white balsamic vinegar or 14 cup regular balsamic vinegar
• 2 tablespoons prepared horseradish
• 1 tablespoon reduced-fat sour cream

1. Toss root vegetables, 2 teaspoons oil, 2 tablespoons dill, and 1/2 teaspoon salt in a medium bowl.
2. Set aside.
3. Sprinkle steaks with the remaining 1/4 teaspoon salt and pepper.
4. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat.
5. 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.
6. Remove the pan from the heat and transfer the steaks to a clean plate to rest.
7. Add water, vinegar and horseradish to taste to the pan; scrape up any browned bits.
8. Stir any accumulated juice from the steaks into the pan sauce.
9. Drizzle half the sauce (about 1/4 cup) over the vegetable slaw and toss to coat.
10. Stir sour cream and the remaining 1 tablespoon dill into the sauce remaining in the pan.
11. To serve, divide the slaw and steaks among 4 plates and drizzle with the pan sauce.

peeled root vegetables, extravirgin olive oil, extravirgin olive oil, fresh dill, kosher salt, portions, ground pepper, water, white balsamic vinegar, horseradish, sour cream

Taken from www.food.com/recipe/seared-strip-steaks-with-horseradish-root-vegetable-slaw-466275 (may not work)