Pork Shoulder Steaks With Horseradish Mustard Sauce Food

MARINATED FLANK STEAK WITH HORSERADISH CREAM

Steps:

• Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
• Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
• Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.

GRILLED STEAKS WITH HORSERADISH-MUSTARD SAUCE

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.

BEEF TENDERLOIN STEAKS TOPPED WITH HORSERADISH AND DIJON MUSTARD

Steps:

• Stir together Dijon, horseradish, basil, thyme, tarragon, and pepper. Spread mixture evenly over top and sides of the steaks. Wrap individually with plastic wrap, and allow to marinate in the refrigerator overnight.
• Preheat oven to 400 degrees F (200 degrees C). Spray a small, glass baking dish with cooking spray.
• Unwrap steaks and sprinkle with salt to taste. Place into baking dish, and roast in preheated oven to desired degree of doneness (30 minutes for medium-rare, 60 minutes for well done).

PORK TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.

PORK WITH HORSERADISH-MUSTARD SAUCE

Steps:

• Combine garlic, pepper and salt to taste, rub over tenderloins.
• Cover and chill 1 hour.
• Preheat oven to 425 degrees.
• Lightly coat rack of shallow roasting pan with non-stick cooking spray.
• Brown tenderloins in large non-stick skillet over medium-high heat 1 - 2 minutes on each side.
• Place in roasting pan on rack.
• Bake 25 - 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
• Let stand 10 minutes before slicing.
• Heat evaporated milk in medium saucepan over medium heat, stirring frequently.
• Add horseradish and mustard; cook, stirring constantly, until mixture is heated.
• Serve over tenderloin.

TANGY SWEET AND SOUR PORK SHOULDER STEAK BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Season the steaks with seasoning salt or white salt and pepper.
• Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
• Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
• Top the steaks with green bell pepper slices.
• In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
• Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
• Pour the sauce over the browned pork steaks in the baking dish.
• Cover tightly with heavy foil.
• Bake for 1 hour.
• Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
• Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
• Skim off any fat from the top of the sauce.