• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Core, then cut apple into 1/4-inch slices. Set aside.
• Trim roots or top off of radishes. Thinly slice, then cut into half-moons.
• To a small bowl, add horseradish sauce and mayo. Season with pepper. Stir to combine.
• Heat a large non-stick pan over medium. 
• When hot, add almonds to the dry pan. Toast for 4-5-min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.
• Wipe pan.

• Meanwhile, pat steaks dry with paper towels. Season with salt and pepper, then wrap 2 bacon strips around each steak.
• Heat the same large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then steaks.
• Sear on all sides for 1-2 min per side, until bacon and steak are browned. (NOTE: Steaks and bacon will finish cooking in step 3.)

• Remove steaks from heat and transfer to an unlined baking sheet. Roast in the middle of the oven 5-8 min or until cooked to desired doneness.**
• When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside for 2-3 min to rest.

• Meanwhile, to a large bowl, add 1 tbsp (2 tbsp) oil, 1 tsp (2 tsp) vinegar, and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
• To the large bowl, add spring mix, toasted almonds, radishes and apples. Season with salt and pepper. Toss to combine.

• Divide steak and salad between plates.
• Serve horseradish sauce on the side as a dipper.

If you've opted for striploin steak, cook in the same way the recipe instructs you to cook sirloin steak.