FLANK STEAK WITH HORSERADISH SAUCE
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
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
HONEY SKIRT STEAK APPETIZER WITH HORSEY SAUCE
Every time I serve this, I get phone calls asking for the recipe. So here is the secret to my famous Honey Skirt Steak for all of those that have asked. Told you it is easy! A great before-dinner treat or side dish. If done right, this will blow your socks off. The skirt will have a honey glaze complemented with a nice horseradish sauce. Very easy, very fast, and a load of complements to follows. Horsey Sauce is to your preferred taste. I prefer to cut the horseradish with mayo instead of sour cream - I like a sharper flavor to my sauce. Sour cream could be used, of course.
Provided by JKana77
Categories Beef Appetizers
Time 8h25m
Yield 5
Number Of Ingredients 7
Steps:
- Pound skirt steak briefly on each side with the textured side of a meat mallet.
- Cut a piece of parchment twice as long as the skirt steak; place steak on top half of the paper. Rub top of steak with 1 teaspoon salt and 1/2 teaspoon black pepper; drizzle 1 tablespoon honey in an S-shaped line down the top of the steak.
- Fold bottom of the parchment paper up over the steak; flip steak over and peel the parchment paper from the unseasoned side of steak. Repeat seasoning with remaining 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 more tablespoon honey.
- Fold parchment paper tightly around steak, folding the edges over several times so honey can't leak out. Place wrapped steak in a resealable plastic bag. Refrigerate 8 hours to overnight.
- Preheat outdoor grill for high heat and lightly oil the grate.
- Lay steak on the hot grill; grill for 1 minute, then use tongs to flip steak and move to another area of the hot grate. Continue flipping and moving the steak at 1-minute intervals until the steak is very well seared on both sides, 4 to 5 minutes in all. Inside of meat should still be pink.
- Remove steak and wrap in aluminum foil; let rest 5 to 10 minutes before cutting the steak diagonally across the grain into 1/2-inch strips.
- Mix horseradish, mayonnaise, and Worcestershire sauce in a bowl; serve as dipping sauce with steak.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 8.2 g, Cholesterol 12.2 mg, Fat 6.3 g, Fiber 0.3 g, Protein 5.6 g, SaturatedFat 1.4 g, Sodium 997 mg, Sugar 7.5 g
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
HORSEY SAUCE FOR STEAKS
I like this on roast beef sandwiches and steaks. I'll even put it on a baked potato! There is no actual cooking time.
Provided by Secret Agent
Categories < 15 Mins
Time 10m
Yield 1/2 cup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix everything together and serve as a condiment for beef.
Nutrition Facts : Calories 107, Fat 10.5, SaturatedFat 6.5, Cholesterol 29.7, Sodium 82.3, Carbohydrate 1.6, Fiber 0.1, Sugar 0.4, Protein 2.1
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