In bowl, mix first 3 ingredients; season with pepper. Transfer to parchment paper and roll into log, twisting both sides to seal; freeze until firm. Brush steaks with 1 tbsp. EVOO; season. Grill over high, 5 minutes per side for medium-rare. Top each with pat of horseradish butter. In bowl, toss remaining ingredients; season. Serve salad with steaks.