2019-10-01_Good_Housekeeping_UserUpload.Net

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Easy Weeknights

Make a fresh and delicious dinner in less time

than you’d need to order takeout

GREAT FOR GUESTS

Seared Steak with

Crisp Apple Salad

and Horseradish

Vinaigrette

Prep 10 min. | Total 25 min.

1. Heat oven to 425°F. Heat large oven-safe skillet
   on medium-high. Rub two 11⁄2-in.-thick strip steaks
   (about 11⁄2 lbs total) with 2 tsp olive oil, then
   season with 1⁄2 tsp each salt and pepper and cook
   until browned, 2 to 4 min. per side. Transfer to
   oven and roast to desired doneness, 4 to 6 min.
   for medium-rare. Transfer to cutting board and
   let rest at least 5 min. before slicing.


2. Meanwhile, in large bowl, whisk together 2 Tbsp
   each olive oil and white wine vinegar, 1 tsp Dijon

mustard and 1⁄4 tsp each salt and pepper; stir

in 1 finely chopped scallion and 1 Tbsp prepared

horseradish (excess moisture squeezed out).

3. Add 1 Granny Smith apple and 1⁄2 seedless
   cucumber (both thinly sliced) and toss to combine.
   Fold in 1 bunch watercress (thick stems discarded)
   and serve with steak.
   SERVES 4 About 385 cal, 22 g fat (6.5 g sat), 37 g pro,
   485 mg sodium, 8 g carb, 2 g fiber

OCTOBER 2019 GH 101