PORTERHOUSE STEAK WITH HORSERADISH SAUCE
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.
STEAK AND HORSERADISH PRESSED SANDWICH
Pack everything you love about a steakhouse dinner into one hearty sandwich. The horseradish-mustard spread adds a welcome kick, and baby arugula brings on a peppery freshness.
Provided by Food Network Kitchen
Categories main-dish
Time 4h20m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place the flank steak in a casserole dish or baking pan. Drizzle with the Worcestershire sauce, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Rub this mixture all over both sides of the flank steak and let sit at room temperature for 30 minutes.
- Pre-heat a grill pan for about 15 minutes. Meanwhile, mix together the mayonnaise, horseradish and whole-grain mustard in a small bowl. Set aside.
- When the grill is hot, cook the flank steak until an instant-read thermometer inserted in the middle of the steak reads 125 degrees F for medium rare, about 6 minutes per side. (Leave the grill pan over the heat.) Let the steak rest 15 minutes before slicing very thinly across the grain.
- Drizzle the onion slices with the remaining tablespoon olive oil and sprinkle with salt and pepper. Grill the onion on both sides to char and soften, about 2 minutes per side. (Turn down the heat if they char too quickly.) Transfer to a bowl. Check seasoning and add more salt and pepper, if necessary. Cover with plastic wrap to continue softening.
- Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread the horseradish mayonnaise on both halves. Layer half of the arugula, then the onion and the steak on the bottom half of the loaf and season with salt and pepper. Add the tomatoes, remaining arugula, more salt and pepper and top half of the loaf. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
STEAK SALAD WITH HORSERADISH DRESSING
Provided by Bon Appétit Test Kitchen
Categories Salad Kid-Friendly Low Cal Dinner Lunch Horseradish Steak Radish Lettuce Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For horseradish dressing:
- Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.
- For steak salad:
- Heat 1 tablespoon oil in a large skillet, preferably cast-iron, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes.
- While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes.
- Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions.
SKIRT STEAK AND HORSERADISH POTATO SALAD
This gorgeous summer salad contains all the elements of a balanced meal-meat, starch, and veggies.
Provided by Bon Appétit Test Kitchen
Categories Beef Potato Vegetable Fourth of July Picnic Quick & Easy High Fiber Father's Day Backyard BBQ Dinner Lunch Horseradish Meat Steak Root Vegetable Tailgating Family Reunion Party Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield 4 servings
Number Of Ingredients 10
Steps:
- Press garlic into small bowl. Whisk in prepared horseradish and white wine vinegar, then 6 tablespoons oil. Season dressing to taste with salt and pepper. Mix in sliced shallots. Steam potatoes until tender, about 12 minutes. Place potatoes in large bowl and let cool slightly. Add grape tomatoes and sugar snap peas to potatoes in bowl. Gently toss with enough dressing to coat and season to taste with salt and pepper.
- Heat 1 tablespoon extra-virgin olive oil in heavy large nonstick skillet over high heat. Sprinkle skirt steak with salt and pepper. Sear skirt steak until crusty and medium-rare, 3 to 4 minutes per side. Transfer steak to cutting board and let rest 5 minutes. Thinly slice steak on slight diagonal across grain.
- Divide watercress among 4 plates; drizzle with more dressing. Top with horseradish potato salad, then steak slices. Serve with remaining dressing alongside.
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
STEAK SALAD WRAPS WITH HORSERADISH SAUCE
A great use for steak leftovers from Cooking light. You could use flour tortillas in place of the flat bread.
Provided by dicentra
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine low-fat yogurt and horseradish, stirring with a whisk.
- Arrange 3/4 cup Grilled Flank Steak on each flatbread.
- Top each flatbread with 1/4 cup lettuce, 1/4 cup tomatoes, and 1/4 cup cucumber.
- Spoon 2 tablespoons yogurt mixture over each serving; roll up.
- Wrap in aluminum foil or wax paper; chill.
Nutrition Facts : Calories 174, Fat 7.7, SaturatedFat 3.3, Cholesterol 36.7, Sodium 82.5, Carbohydrate 5.4, Fiber 0.9, Sugar 4, Protein 20.3
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
SEASONED STEAKS WITH HORSERADISH CREAM
My sauced-up tenderloin is summer comfort at its best. It pulls together with simple sides-we like mashed potatoes and green beans-and doesn't need much to shine because it's that good. -Jenna Ewald, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Lightly oil grill rack. Mix salt, garlic powder, parsley flakes, chili powder and pepper. Rub over both sides of steaks., Grill steaks, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix butter, horseradish and garlic until blended; gradually whisk in cream. Serve with steaks.
Nutrition Facts :
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