SESAME-CRUSTED STEAKS WITH BUTTERMILK-HORSERADISH SAUCE
Tangy buttermilk, cool sour cream and the distinct flavor of horseradish combine to make a unique sauce for sesame-crusted steak. Be sure not to use thick-cut steaks for this (unless you like your steak really rare) because the sesame seeds will burn before the steak gets cooked through. From "Robin to the Rescue" by Robin Miller.
Provided by mailbelle
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the steaks all over with salt and pepper. Press the sesame seeds into both sides of the steaks.
- Heat the oil in a large skillet over medium-high heat until hot, 1 to 2 minutes. Add the steaks and cook for 3 to 5 minutes per side for medium doneness. Remove from the heat and let stand for 5 minutes before serving.
- Meanwhile, in a medium bowl, whisk together the buttermilk, sour cream, horseradish, mustard, and chives. Season with salt and pepper.
- Serve the steaks with the sauce spooned over the top.
Nutrition Facts : Calories 571.5, Fat 39.3, SaturatedFat 14.6, Cholesterol 151.6, Sodium 182.7, Carbohydrate 6.5, Fiber 1.7, Sugar 2.2, Protein 46.7
GRILLED SESAME STEAK
This is a grill recipe my wife and I have been making for over 30 years. The sesame flavor is fantastic, and the London broil comes out tender as can be. Turn it twice per side to get the diamond-shaped grill marks and people will rave!
Provided by gseaman1
Categories Meat and Poultry Recipes Beef Steaks
Time 4h40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish.
- Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.
Nutrition Facts : Calories 639.5 calories, Carbohydrate 20.5 g, Cholesterol 63.2 mg, Fat 44.9 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 9.5 g, Sodium 1875.7 mg, Sugar 8.7 g
JAPANESE SESAME STEAK SAUCE
This sesame-flavored beef dipping sauce is an imitation of a classic often served at Japanese restaurants and also at a popular chain of steakhouses in Alberta, Canada. Though it may seem odd at first, you too will soon fall in love with the mixture of flavors!
Provided by labuanlady
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk the tahini, soy sauce, mayonnaise, garlic, ginger, and paprika together in a bowl. Gradually stir the water into the mixture until you reach a desired consistency. Refrigerate until ready to use.
Nutrition Facts : Calories 121.7 calories, Carbohydrate 4.7 g, Cholesterol 1.3 mg, Fat 10.8 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 488.5 mg, Sugar 0.3 g
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.
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