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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Steaks 66g Recipe makes 2 Steaks) The following items or measurements are not included below: prepared non-creamy horseradish 2 New York strip steaks |
||
| Calories 178 | ||
| Calories from Fat 132 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.8g | 22% | |
| Saturated Fat 2.0g | 9% | |
| Monounsaturated Fat 10.6g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 355mg | 14% | |
| Potassium 188mg | 5% | |
| Total Carbohydrate 11.5g | 3% | |
| Dietary Fiber 3.0g | 12% | |
| Sugars 1.1g | ||
| Protein 2.9g | 5% | |
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Garlic & Horseradish Crusted Steaks
2 -4 Steaks
Ingredients
- 1/2 cup prepared non-creamy horseradish
- 1/4 cup creole mustard or any spicy mustard
- 10-12 cloves garlic, peeled,finely chopped
- 2 tablespoons olive oil
- 2 tablespoons cracked black pepper
- 2-4 New York strip steaks or rib eye steaks or porterhouse steaks (this is also great using a roast)
- kosher salt or sea salt
- cracked black pepper
Directions
1
Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.2
Spread generously over the beef.3
Marinate, covered, in the refrigerator for 1 to 2 hours.4
Season with kosher salt and additional pepper.5
Grill or broil to desired temperature.6
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.7
Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).8
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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- Dietary > Kosher
Featured Reviews for This Recipe
From: MaddieLC
On Oct 16, 2007
I love horseradish and garlic... however, this was not too great. Maybe I did something wrong...
From: Daniel'sWife
On Jun 5, 2007
I made these last night for dinner, with one small ingredient change. My husband (who might as well be a carnivore) told me this was the best steak he has ever had. Needless to say, I was speechless, seeing that this was the first time I had ever made steak on my own. He's always prepped it and grilled it himself. So, I was quite pleased! I did not have spicy brown mustard, so I used some whole-grain honey whiskey mustard that I had in the fridge. My steaks were just over an inch thick, and I grilled them for approx. 9 minutes per side on my grill pan. The crust did pull off, but the meat was still immensely flavorful! A fabulous recipe! Can't wait to try it with a roast!
From: riffraff
On May 20, 2002
I used a sirloin and had great results. I was a little leary of so much horseradish but never fear, it has a great flavor with all the garlic and pepper. The only problem I had was keeping the crust on so I put it on the George Foreman and WOW! Great recipe Risė!
From: Titanium Chef
On Jun 4, 2002
Risė, this was unbelievable. Reading that other people had problems with the crust falling off, we made a foil boat for the steaks and did them on the grill with some hickory chips. We loved the steaks done this way and this is a keeper for us. Thanks for posting!
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