Grilled Skirt Steak With Horseradish Sauce Recipes

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PORTERHOUSE STEAK WITH HORSERADISH SAUCE



Porterhouse Steak with Horseradish Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

One 1 1/2-pound porterhouse steak
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped

Steps:

  • Heat a grill or grill pan to medium-high heat.
  • Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
  • Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

GRILLED SKIRT STEAK WITH GARLIC AND HERBS



Grilled Skirt Steak With Garlic and Herbs image

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, steaks and chops, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

Steps:

  • In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
  • Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
  • Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED STEAKS WITH HORSERADISH-MUSTARD SAUCE



Grilled Steaks with Horseradish-Mustard Sauce image

Horseradish, a natural partner with grilled beef, proves its stuff again in this easy recipe for boneless steaks.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 8

2 tablespoons spicy horseradish mustard
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon honey
4 (1/2 to 3/4-inch-thick) boneless beef top loin steaks (New York, Kansas City or strip steaks)
1 tablespoon olive oil
1 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt

Steps:

  • In small bowl, combine all sauce ingredients; mix well. Refrigerate while cooking steaks.
  • Heat closed contact grill for 5 minutes.
  • Meanwhile, brush steaks with oil. Sprinkle both sides of each steak with garlic-pepper blend and seasoned salt.
  • When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until of desired doneness. Serve sauce with steaks.

Nutrition Facts : Calories 305, Carbohydrate 3 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 5 g, ServingSize 1/4 of Recipe, Sodium 470 mg, Sugar 2 g

FLANK STEAK WITH HORSERADISH SAUCE



Flank Steak with Horseradish Sauce image

An overnight marinade performs double duty, gently flavoring and tenderizing this lean cut of beef. It can be grilled to perfection in only minutes.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 beef flank steak (1 pound)
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
HORSERADISH SAUCE:
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 green onions, finely chopped
2 teaspoons prepared horseradish

Steps:

  • Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. , In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate., Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Thinly slice steak across the grain; serve with sauce.

Nutrition Facts : Calories 225 calories, Fat 10g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 353mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

GARLIC STEAK WITH HORSERADISH SAUCE BY BOBBY FLAY



Garlic Steak With Horseradish Sauce by Bobby Flay image

Make and share this Garlic Steak With Horseradish Sauce by Bobby Flay recipe from Food.com.

Provided by januarybride

Categories     Steak

Time 21m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 8

4 (4 ounce) sirloin steaks
1/4 cup olive oil
3 garlic cloves
1 cup light sour cream
6 tablespoons prepared horseradish, drained
1/4 cup finely chopped fresh chives
3/4 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided

Steps:

  • Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
  • Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.
  • Prepare grill.
  • Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.
  • Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper. Place steaks on the grill, and cook over high heat for 4-5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5-6 minutes or until internal temperature reaches at least 145° (medium-rare).
  • Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.

GRILLED SKIRT STEAK WITH HORSERADISH SAUCE



Grilled Skirt Steak With Horseradish Sauce image

Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a tasty little trick. You're watching the meat cook anyway, so you may as well keep busy and give it some love!

Provided by dojemi

Categories     < 15 Mins

Time 13m

Yield 2 serving(s)

Number Of Ingredients 10

1 small bunch fresh rosemary
sea salt & freshly ground black pepper
olive oil
skirt steak (one steak weighing 1 1/2 - 2 lbs)
1 large garlic clove
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 tablespoon grated horseradish (fresh or store bought)
sea salt & freshly ground black pepper
1 lemon
extra virgin olive oil

Steps:

  • Put a grill pan on a high heat and let it get screaming hot.
  • Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board.
  • Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
  • Put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
  • Halve your lemon and add a squeeze of juice to the bowl.
  • Add a splash of extra virgin olive oil and mix well.
  • Taste and add a little more horseradish if you think it needs to taste more fiery.
  • Lay the steak in your hot pan and press down gently.
  • Wait a minute, then turn over.
  • Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic.
  • Flip the steak again after another minute, repeat the garlic rub, and press down again.
  • For medium-rare meat, cook for around 4 to 5 minutes on each side. For well-done meat, cook for a few minutes more.
  • Remove the steaks from the grill to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.
  • Place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
  • Drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
  • Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.

Nutrition Facts : Calories 68.8, Fat 5.8, SaturatedFat 3.5, Cholesterol 20.6, Sodium 31.2, Carbohydrate 7.6, Fiber 2.8, Sugar 0.6, Protein 1.2

GRILLED SKIRT STEAK PHILLY CHEESESTEAKS WITH HOMEMADE CHEESE SAUCE



Grilled Skirt Steak Philly Cheesesteaks with Homemade Cheese Sauce image

This is a marinated steak fit for my wedding, paired with the melty goodness of American cheese, toasty bread and grilled onions and peppers. Cheesesteaks rising up!

Provided by Eric Greenspan

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

1/2 cup freshly squeezed orange juice
1/2 cup soy sauce
1/2 cup maple syrup
1/4 cup olive oil, plus more for the veggies
1/4 cup balsamic vinegar
3 pounds trimmed skirt steak
1/2 cup heavy cream
One 1-pound block American cheese, cut into cubes
2 red onions, cut into thick rings
1 red pepper, cut into thick rings, seeds removed
1 yellow pepper, cut into thick rings, seeds removed
Kosher salt and freshly ground black pepper
6 hoagie rolls, preferably Amoroso's
1/4 cup (4 tablespoons) melted butter
Hot pickled cherry peppers, sliced, for garnish

Steps:

  • Combine the orange juice, soy sauce, maple syrup, olive oil and balsamic vinegar in a small bowl and pour over the skirt steak in a pan to marinate, up to 30 minutes.
  • In a medium saucepot, bring the cream to a boil. Slowly whisk in the American cheese until a sauce is formed. Keep warm.
  • Preheat a charcoal grill to medium-high heat.
  • Toss the onions and peppers in a bowl with some olive oil and season with salt and pepper. Place on the grill and cook until lightly charred and tender, 7 to 10 minutes.
  • Remove the skirt steak from the marinade and cook on the grill until medium-rare, 3 to 4 minutes per side. Remove from the grill and let rest for 10 minutes.
  • Slice the hoagie rolls lengthwise and butter the insides of the rolls. Grill until toasted, 2 to 3 minutes.
  • Slice the steak thinly against the grain and fill the rolls. Top with copious amounts of cheese sauce, grilled vegetables and hot cherry peppers.

GRILLED STEAK SALAD WITH HORSERADISH DRESSING



Grilled steak salad with horseradish dressing image

A colourful tomato salad livens up this speedy, healthy supper of marinated lean beef steak with hot mustard sauce

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 11

250g/9oz bavette or skirt steak
1 tsp celery seeds, crushed
1 tbsp Worcestershire sauce
little olive oil , for brushing
6 celery sticks, thinly sliced, leaves reserved
200g mixed tomato , sliced or halved (beefsteak, plum and red and yellow cherry are all good)
1 tbsp Worcestershire sauce
1 tbsp olive oil
1 tsp horseradish sauce
1 tsp red wine vinegar
1 tsp tomato purée

Steps:

  • Rub the steak on both sides with the crushed celery seeds, some seasoning and the Worcestershire sauce. Brush with olive oil and leave to marinate while you prepare the salad.
  • Mix the dressing ingredients in a small bowl. Divide the celery and tomatoes between 2 plates. Heat a griddle pan over a high heat, then cook the meat for 2-3 mins on each side (depending on how thick your steaks are). Remove from the heat and leave to rest, covered with foil, for 5 mins.
  • Slice the steaks and place on top of the salads, pour the dressing over and scatter over the celery leaves.

Nutrition Facts : Calories 305 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 0.8 milligram of sodium

PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI



Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini image

Provided by Serena Bass

Categories     Beef     Broil     Marinate     Cocktail Party     Quick & Easy     Fall     Spring     Grill/Barbecue

Yield Makes 20 hors d'oeuvres, with leftovers for delicious sandwiches

Number Of Ingredients 10

The Beef Marinade
3 cloves garlic, crushed
1/2 teaspoon hot red pepper flakes
1 tablespoon whole black peppercorns, cracked (I fold them in a paper towel and bash them with a hammer)
1 tablespoon minced fresh rosemary leaves
1/3 cup olive oil
2 pounds London broil (top sirloin), cut 1 1/2 inches thick
2 teaspoons kosher salt
Grilled Garlic Crostini
Horseradish Cream

Steps:

  • Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
  • Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
  • The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
  • This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
  • Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

MARINATED FLANK STEAK WITH HORSERADISH SAUCE



Marinated Flank Steak with Horseradish Sauce image

Categories     Beef     Marinate     Low Carb     Horseradish     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

STEAK
1/2 cup soy sauce
1/2 cup dry white wine
1/2 onion, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, chopped
1 2-pound flank steak, trimmed
SAUCE
1/2 cup sour cream
1 tablespoon plus 1 teaspoon prepared horseradish
2 green onions, chopped
Romaine lettuce leaves

Steps:

  • FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.
  • FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.

GRILLED STOUT SKIRT STEAK



Grilled Stout Skirt Steak image

The absolute best recipe for preparing mouthwatering, juicy skirt steak that your friends and family will love.

Provided by Boomdog02

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 6h35m

Yield 6

Number Of Ingredients 8

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 onion, diced
⅓ cup brown sugar
¼ cup olive oil
¼ cup red wine vinegar
3 tablespoons chopped garlic
2 tablespoons hot pepper sauce (such as Crystal®)
3 pounds skirt steak, or more to taste

Steps:

  • Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 18 g, Cholesterol 54.5 mg, Fat 17.3 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 4.7 g, Sodium 184.7 mg, Sugar 12.7 g

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From ericasrecipes.com


GRILLED STEAK AND ONION SANDWICH WITH CREAMY HORSERADISH SAUCE
2016-05-12 Preheat grill over medium-high heat. Season steak with steak seasoning. Lightly brush with 1 tablespoon of olive oil. Let sit at room temperature for 20 minutes. Meanwhile, toss onions with additional 2 tablespoons olive oil and season them with salt and pepper. Place onions in a grilling pan or wrap in foil.
From greensnchocolate.com


EASY GRILLED SKIRT STEAK RECIPE - THE SPRUCE EATS
2021-07-27 Gather the ingredients. While technically optional, the first step for the best tasting grilled steak is to salt it. Put the salt in a small bowl or ramekin. If using the pepper and/or cayenne, add them to the salt and mix. Let it sit for at least 30 minutes at room temperature or up to overnight in the fridge.
From thespruceeats.com


RIB EYE STEAKS WITH HORSERADISH MUSTARD SAUCE - THE COOKING BRIDE
2013-06-13 Prepare a charcoal or gas grill for direct heat. Combine the first five ingredients in a glass dish or large resealable plastic bag. Add the steaks and turn to coat on both sides. Marinate steaks in the refrigerator for at least 1 hour, but no more than eight hours. Bring steaks to room temperature just before cooking.
From cookingbride.com


GRILLED STEAK WITH CREAMY HORSERADISH MUSTARD SAUCE - FRENCH'S
1/4 cup French's® Horseradish Deli Mustard Squeeze Bottle. 1 tablespoon each minced parsley and chives. INSTRUCTIONS. 1 GRILL steaks over high heat about 7 min. per side for medium rare or until desired doneness. Transfer to platter; keep warm. 2 WHISK remaining ingredients into small skillet. Simmer 2 to 3 min. until sauce thickens slightly.
From mccormick.com


SKIRT STEAK WITH CHIMICHURRI SAUCE A QUICK, EASY MEAL MADE FOR THE …
2022-06-21 1/3 cup soy sauce; 1/4 cup fresh lime juice (about 2 limes) 3 garlic cloves, minced; 2 tablespoons extra-virgin olive oil; 2 tablespoons packed brown sugar
From chicago.suntimes.com


GRILLED STEAK RECIPE - WITH HORSERADISH CHIVE SAUCE
Blanch a bunch of chives in boiling hot water, then immediately remove and rinse under running cold water. Puree blanched chives with sour cream and horseradish sauce. Cut grilled steak into pieces and serve with your horseradish and chive sauce. This grilled steak recipe was submitted by Ed, a reader of Soul Food Digest Magazine.
From soulfoodandsoutherncooking.com


HORSERADISH CRUSTED STEAK RECIPE - THERESCIPES.INFO
garlic salt, sirloin steaks, asparagus, goat cheese,.... All information about healthy recipes and cooking tips
From therecipes.info


BEST SKIRT STEAK MARINADE RECIPE | THE RECIPE CRITIC
Instructions. In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 …
From therecipecritic.com


GRILLED CHEESE STEAK SANDWICH WITH SAUTEED VEGGIES AND …
Heat a grill pan on medium-high. Place one piece of bread on the grill pan butter side down. Lay down 2 slices of cheese, then half the steak, then 1 slice of cheese in the center, then 2 slices cheese, then another slice of bread butter side up.
From raymonds.recipes


TANGY GRILLED FLANK STEAK WITH HORSERADISH CREAM SAUCE
2010-06-14 Heat the pan on high until hot. Reduce heat to medium high, add some vegetable oil and coat the pan well. Add flank steak and cook 6-8 minutes per side. When finished cooking, tent flank steak with foil and let rest about 7 minutes. Slice steak against the …
From highlandsranchfoodie.com


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