Broiled Steak With Horseradish Cream Recipes

PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI

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.

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.

RIB-EYE STEAK WITH HORSERADISH AND MUSHROOM CREAM

Steps:

• Broil steaks.
• Cook onions and garlic in oil; when soft, add mushrooms.
• Combine stock and cornstarch.
• Add stock to skillet along with horseradish, thyme, and pepper.
• Bring the sauce to a boil and cook 1-2 minutes.
• Add the sour cream and remove from heat.
• Serve over steak.

MARINATED FLANK STEAK WITH HORSERADISH SAUCE

Steps:

• FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.
• FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.

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.

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.

BROILED SWORDFISH STEAKS WITH HORSERADISH SAUCE

Steps:

• Put swordfish on a lightly greased rack in a roasting pan and sprinkle with pepper.
• Stir mayonnaise and mustard together and spread half of the mixture over the fish.
• Broil 6 inches from heat for 6 or 7 minutes.
• Turn fish and spread with remaining mixture. Broil 4 or 5 minutes until fish flakes easily with fork.
• Garnish with parsley and serve with Horseradish Sauce.
• For sauce, beat whipping cream at high speed of electric mixer until foamy.
• Add salt and beat until stiff peaks form. Fold in horseradish and hot sauce.