Flank Steak with Potatoes, Spicy Greens, and Herbed Horseradish
Recipe created for Easy Home Meals exclusively by Chef Aida Mollenkamp.
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Cooking tools:
- Cast iron skillet
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Airtight container
- Refrigerator
- Chef's knife
- Cutting board
- Colander
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 3/4 cup sour cream
- 2 Tbsp. mayonnaise
- 2 Tbsp. prepared horseradish (not horseradish sauce)
- 2 Tbsp. snipped fresh chives
- 1 tsp. white wine vinegar
- 1 garlic clove, grated
- 1/4 tsp. kosher salt
- 1 lb. fingerling potatoes (may use refrigerated potatoes)
- Kosher salt and Freshly Ground Black Pepper
- 2 tbsp. canola, grapeseed, or peanut oil, divided
- 1 (2-lb.) flank steak
- 2 packed cups spicy baby greens (such as arugula or watercress)
- 1 lemon halved, for serving
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