This recipe is taken right off of the menu of Keens Steakhouse in NYC. Make this recipe with your KOL Foods 100% grass-fed, kosher beef and you'll have a 5 star restaurant right in your own kitchen! 

Horseradish Dressing

• 1⁄2 cup mayonnaise
• 3 tablespoon prepared horseradish
• 1 tablespoon chopped fresh chives
• 1 teaspoon honey
• 1 teaspoon red wine vinegar
• Kosher salt and freshly ground black pepper

Steak Salad

• 2 tablespoon olive oil, divided
• 1 1-lb. rib-eye, flank, or skirt steak
• Kosher salt and freshly ground black pepper
• 12 ounces fingerling potatoes, thinly sliced
• 1⁄2 English hothouse cucumber, thinly sliced
• 6 radishes, cut into thin wedges
• 2 cups greens (such as arugula or torn Bibb lettuce leaves)

Pickled Red Onions 

• 2 tablespoon red wine vinegar 1⁄2 teaspoon kosher salt
• 1⁄2 small red onion, thinly sliced

Recipe Preparation

Horseradish Dressing

Whisk mayonnaise, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

Steak Salad

Rub steak with 1 tablespoon oil. Cook steak in a grill pan on medium-high heat for 2-3 minutes per side for medium-rare. You can also cook it on a grill outside. Remove steak from heat and cover with foil to rest.

While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8–10 minutes.

Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.

Pickled Red Onions

Bring vinegar, salt, and 1 cup water to a boil in a small saucepan. Remove from heat. Stir in onion. Let cool. Drain before serving.