Got this from Rachael Ray's magazine. I used really thin steaks and unintentionally cooked them well-done so its not as pretty as the magazine picture, but it was still good. Added boiled potatoes. And I accidentally forgot the buttermilk, but I don't think it was needed.

Ingredients

1 tbsp. canola oil
2 strip steaks (16 oz. each)
1 tsp. onion powder
2 cups thinly sliced celery with leaves
1/3 cup fresh parsley leaves
1/4 cup buttermilk
3 tbsp. chopped fresh chives
2 tbsp. sour cream
1 to 2 tbsp. jarred prepared horseradish
Preparation

In large skillet, heat oil over medium. Rub steaks with onion powder; season generously. Cook until browned, 5 to 7 minutes per side for medium-rare.
In bowl, toss remaining ingredients; season salad. Serve with steaks.

Recipe link: https://www.rachaelraymag.com/recip.....y-celery-salad