STEAK WITH HORSERADISH-CHIVE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 36m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Marinate a 1-pound hanger steak (center sinew removed) in a mix of 1 cup red wine vinegar, 1/3 cup cognac, 1/2 cup olive oil, 1 minced shallot, 2 tablespoons chopped rosemary, 4 chopped garlic cloves, 2 tablespoons sugar, and pepper to taste for up to 6 hours. Preheat a grill to medium-high on one side. Remove the steak from the marinade; pat dry and season with coarse sea salt and pepper. Sear over direct heat until marked, about 4 minutes per side. Transfer to the cooler side; cover and cook until the meat reaches 130 for medium-rare, about 10 minutes. Let rest 5 minutes before slicing. To make the sauce, blanch 1 bunch chives in simmering water for 3 minutes, then rinse under cold water and squeeze dry. Puree with 1 cup sour cream, 3 tablespoons horseradish and a pinch of salt.
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.
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 :
GARLIC STEAK WITH HORSERADISH SAUCE BY BOBBY FLAY
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
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.
GARLIC & HORSERADISH CRUSTED STEAKS
Garlic & Horseradish...what could be better?! I got this recipe form Central Market located here in TX and changed it a bit. (Cook time is actually the time to let it marinate in the fridge)
Provided by Rise3834
Categories Kosher
Time 1h40m
Yield 2-4 Steaks
Number Of Ingredients 8
Steps:
- Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
- Spread generously over the beef.
- Marinate, covered, in the refrigerator for 1 to 2 hours.
- Season with kosher salt and additional pepper.
- Grill or broil to desired temperature.
- Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
- Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
- Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.
PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI
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
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.
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
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