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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, 3-4 ounces steak & generous 1/2 cup slaw each)
Toss root vegetables, 2 teaspoons oil, 2 tablespoons dill and 1/2 teaspoon salt in a medium bowl. Set aside.
Sprinkle steaks with the remaining 1/4 teaspoon salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. 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.
Remove the pan from the heat and transfer the steaks to a clean plate to rest. 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. Drizzle half the sauce (about 1/4 cup) over the vegetable slaw and toss to coat. Stir sour cream and the remaining 1 tablespoon dill into the sauce remaining in the pan. To serve, divide the slaw and steaks among 4 plates and drizzle with the pan sauce.