Seared Black Peppercorn Steaks with Horseradish – Potato Salad
Ingredients: serve 4
2 pounds red potatoes, scrubbed and cut into
¾ inch chunks salt and pepper
½ cup mayonnaise
1/3 cup sour cream
2 tablespoons white wine vinegar
4 teaspoons prepared horseradish, drained
1 tablespoon Dijon mustard
¼ cup chopped chives
4 boneless strip steaks (about 10 ounces each), about 1 inch thick
4 teaspoons coarsely ground black pepper
1 tablespoon vegetable oil
- Bring potatoes, 1 tablespoon salt and enough water to cover the potatoes by 1 inch to boil in large saucepan. Reduce heat to medium and simmer until potatoes are tender, 8 to 10 minutes. While the potatoes over low heat, whisk the mayonnaise, sour cream, 1 tablespoon vinegar, horseradish, mustard, chives, ¾ teaspoon salt and ¾ teaspoon pepper in large bowl.
- Drain the potatoes, then spread even layer on a rimmed baking sheet. Sprinkle remaining tablespoon vinegar over hot potatoes and toss until well coated. Refrigerate for 10 minutes.
- Meanwhile, pat steak dry with paper towels and season with salt. Rub one side of each fillet with black pepper coarsely. Heat oil in a large skillet over medium - high heat until smoking. Place fillets with pepper down the pan and cook until well browned on both sides, 3-5 minutes per side. Transfer to plate, cover with foil and let stand 5 minutes. Toss potatoes with dressing refrigerated and season with salt and pepper. Serve with meat.