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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
root vegetable	3	cups	shredded peeled carrots	-	-	-	-
olive oil	2	teaspoons	divided	119.34	0.0	0.0	13.5
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
dill	3	tablespoons	chopped divided	0.7176	0.1171	0.0577	0.0187
kosher salt	3/4	teaspoon	divided	-	-	-	-
steak	1	lb	trimmed cut	557.6013	0.0	98.1016	15.368
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
water	1/4	cup		0.0	0.0	0.0	0.0
white balsamic vinegar	1/4	cup		-	-	-	-
horseradish	2	tablespoons	prepared	14.4	3.387	0.354	0.207
cream	1	tablespoon	sour reduced fat	49.5	0.9975	0.5445	5.202000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.