Grilled Steaks With Horseradish Mustard Sauce Food

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.

FILET OF BEEF STEAKS WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Season meat with salt and pepper. Heat a large nonstick skillet with oven safe handle over high heat. If you have a rubber handled pan, wrap the handle twice with tin foil for baking.
• Sear meat in the very hot nonstick skillet to caramelize the beef, 3 minutes on each side. Transfer to oven and cook 8 to 15 minutes longer for medium rare to well done meat.
• In a medium saucepan over medium heat melt 2 tablespoons butter. Combine melted butter with flour and cook a minute longer. Whisk in milk. Thicken milk to gravy consistency, then stir in horseradish, chives and salt and pepper. Transfer sauce to a serving dish.
• Remove meat from oven and transfer to a platter. Return pan to stovetop over moderate heat and deglaze pan with 1/2 cup Madeira or dry sherry. Add remaining tablespoon butter to the pan and pour the drippings over steaks.

GRILLED STEAK SALAD WITH HORSERADISH DRESSING

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.

MARINATED GRILLED FLANK STEAK

Steps:

• Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.

MUSTARD GRILLED STEAKS

Steps:

• Combine the first seven ingredients. Brush over both sides of the steaks and onion slices. Grill over hot heat, turning once, 15-20 minutes or until steaks have reached desired doneness and onion is tender. Brush occasionally with sauce during grilling. Serve onion slices alongside each steak.

GRILLED FLANK STEAK WITH SAUTEED BEET GREENS AND CREAMY HORSERADISH BEETS

Steps:

• For beets:
• Preheat oven to 375°F. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 50 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets and cut into 1/2-inch cubes.
• Whisk crème fraîche, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• For flank steak:
• Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and ground black pepper in 13x9x2-inch glass baking dish. Add steak; turn to coat. Cover and chill at least 1 hour and up to 2 hours.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Remove steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill; let stand 5 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add reserved beet greens; sauté until wilted, about 3 minutes. Remove from heat, cover, and let stand 3 minutes.
• Thinly slice steak crosswise. Divide steak among 6 plates; surround with sautéed beet greens. Mound horseradish beets alongside.

FLANK STEAK WITH HORSERADISH SAUCE

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.

GRILLED HAM SLICES WITH HORSERADISH BASTING SAUCE

Steps:

• Set outdoor grill for medium-high heat, then lightly oil the grates.
• In a bowl combine the lemon juice with brown sugar and horseradish; heat in microwave for 1-1/2 minutes or until warmed.
• Score slices of ham, then season very lightly with black pepper if desired.
• Place on preheated grill.
• Baste continuously with the horseradish sauce while grilled.
• Grill time should take about 7-8 minutes per side.
• Delicious!

GARLIC & HORSERADISH CRUSTED STEAKS

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.

GRILLED PORTERHOUSE STEAK WITH HORSERADISH CREAM

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
• While coals are lighting, let steaks stand at room temperature about 15 minutes. Stir together sour cream, horseradish, scallions, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
• Pat steaks dry and sprinkle all over with remaining teaspoon each of salt and pepper. Grill steaks on lightly oiled grill rack, covered only if using a gas grill, turning steaks over once and moving them around grill to avoid flare-ups if necessary, until thermometer inserted horizontally 2 inches into meat (do not touch bone) registers about 120°F for rare, 9 to 12 minutes total. Transfer steaks to a cutting board and let stand 10 minutes before slicing. (Internal temperature will rise to 125 to 128°F while steaks stand.) Thinly slice meat and serve with sauce.