GRILLED STEAKS WITH HORSERADISH-MUSTARD SAUCE
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
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
GRILLED STEAK FLATBREADS WITH HORSERADISH DRESSING
Steps:
- Preheat a grill, grill pan or large cast-iron skillet over medium-high heat. Brush the steak with olive oil and season with salt and pepper. Cook the steak, flipping, until medium-rare, 8 to 10 minutes. Transfer the steak to a carving board and let rest for 5 minutes.
- Meanwhile, in a small bowl, whisk the sour cream with the horseradish and lemon juice. Season the dressing generously with salt and pepper.
- Brush the flatbreads with olive oil. Working in batches, if necessary, cook over high heat, flipping, until lightly charred and crisp, 4 to 5 minutes. Transfer to a baking sheet or wire rack.
- Thinly slice the steak against the grain. Spread some of the horseradish sauce on each flatbread and top with the steak, arugula, tomatoes and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Cut the flatbreads into wedges and serve, passing the remaining dressing at the table.
GRILLED SKIRT STEAK WITH HORSERADISH SAUCE
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
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 STEAK SALAD WITH HORSERADISH DRESSING
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
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
GRILLED STEAK AND MUSHROOM FLATBREAD RECIPE BY TASTY
Here's what you need: pizza dough, bunapi mushroom bunch, medium oyster mushrooms, olive oil, beef flat iron steak, Grill Mates® Montreal Steak Seasoning, shredded mozzarella cheese, shredded parmesan cheese, McCormick® Dried Parsley
Provided by Grill Mates
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat the grill to 350°F (180°C).
- Roll the pizza dough out to ½ inch (1.24 cm) thick in your desired shape and place on a baking sheet. Brush ¼ cup (60 ml) olive oil over both sides of the dough.
- Break apart the bunapi and oyster mushrooms into thick chunks. Transfer to a small bowl and toss with 2 tablespoons of olive oil and ½ tablespoon Grill Mates® Montreal Steak Seasoning.
- Slice the flat iron steak into ½-inch-thick strips. Transfer to a medium bowl and toss with 1½ tablespoons of olive oil and the remaining 1 tablespoon Grill Mates® Montreal Steak Seasoning.
- Arrange the steak strips on one side of the grill. Cook until light pink in the center, 3-4 minutes per side. Arrange the mushrooms on the other side of the grill and cook until lightly browned around the edges and tender, about 2 minutes per side. Transfer the steak and mushrooms to a cutting board. Break apart some of the mushrooms and chop the steak strips into smaller, bite-size pieces.
- Place the oiled pizza dough directly on the grill grates. Close the lid and grill for about 4 minutes, until the bottom is light browned and cooked through. Flip the pizza dough and sprinkle with the mozzarella and Parmesan cheeses. Scatter the mushrooms and steak on top of the cheese. Sprinkle with more Grill Mates® Montreal Steak Seasoning. Close the lid and cook for another 5 minutes, until the cheese is melted and the pizza dough is cooked through.
- Remove the flatbread from the grill and top with the McCormick® Dried Parsley and remaining ½ tablespoon olive oil. Serve immediately.
- Enjoy!
CARAMELIZED ONION AND STEAK FLATBREAD
Fire up the grill for steak flatbread topped with caramelized onions and baby arugula. You can use naan bread for an easy option to put together our Caramelized Onion and Steak Flatbread for lunch or dinner tonight.
Provided by My Food and Family
Categories Fall 2019
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in small nonstick skillet on medium heat. Add onions; cook 8 to 10 min. or until onions are tender and golden brown, stirring frequently. Spoon into small bowl; cover to keep warm.
- Sprinkle both sides of steak evenly with garlic powder. Heat grill pan on medium-high heat. Add steak; grill 5 to 7 min. on each side or until steak is cooked to medium doneness (160°F). Transfer steak to cutting board. Let stand 5 min. before cutting across the grain into very thin slices.
- Add naan breads to grill pan; cook 2 to 3 min. on each side or until warmed and grill marked on both sides. Meanwhile, mix mayo and horseradish until blended.
- Spread mayo mixture onto naan breads; top with onions, arugula and meat.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
STEAK SALAD W/CREAMY HORSERADISH DRESSING
Make and share this Steak Salad W/Creamy Horseradish Dressing recipe from Food.com.
Provided by Deantini
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- STEAK:.
- Season steak with salt and pepper.
- Cook until medium-rare - approx 8 min - and place on cutting board and tent with foil. Let stand for 10 minute Slice thinly accros the grain.
- DRESSING:.
- Whish mayo, milk, horseradish, salt and pepper.
- SALAD:.
- Heat oil in skillet and saute mushrooms, garlic, thyme and a bit of salt and pepper until mushrooms are golden - approx 5 minute.
- Place spinach on platter, add steak, mushrooms, red onion, cherry tomatoes on top and drizzle with dressing.
Nutrition Facts : Calories 308.1, Fat 18.2, SaturatedFat 5.2, Cholesterol 82.7, Sodium 536.5, Carbohydrate 8.9, Fiber 2.4, Sugar 4.3, Protein 27.4
GRILLED PORTERHOUSE WITH BROWN BUTTER AND HORSERADISH
Meet the most memorable steak you'll ever slice. It's a riff on Tuscany's "bistecca alla Fiorentina", a grilled porterhouse that is traditionally topped with arugula and a splash of olive oil. We added crunchy celery and briny olives to punch up the greens, tossed it all with lemon juice for brightness, and swapped the oil out for a drizzle of garlicky brown butter. A grating of horseradish serves as the flavor-packed final touch.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side.
- Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more.
- Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.
- In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve.
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- 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.
- Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.
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- In a small bowl whisk together the first six ingredients (through garlic), 2 tsp. of the pepper, and 1/4 tsp. of the salt. Chill until needed.
- Season steak with the remaining 1/4 tsp. pepper and 1/4 tsp. salt. Thread onion and tomatoes on separate skewers,* leaving 1/4 inch between pieces. Brush onion and tomatoes with oil. Grill the steak, covered, over medium heat 14 to 18 minutes or until desired doneness, turning once. Grill onion skewers 12 minutes, turning once. Add tomato skewers the last 1 minute of grilling; turn once.
- Line serving plates with greens. Arrange steak, onions, and tomatoes over greens. Drizzle with 1/2 cup of the dressing. Sprinkle with additional finely shredded fresh horseradish. Pass remaining dressing or cover and chill up to 1 week.
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