Peppered Steak with Horseradish-Chive Cream

Peppered Steak with Horseradish-Chive Cream Recipe
Photo: Jan Smith

Yield:

4 servings (serving size: 3 ounces steak and 2 tablespoons cream)

Recipe from

Nutritional Information

Calories 198
Caloriesfromfat 25 %
Fat 5.5 g
Satfat 2.2 g
Monofat 2 g
Polyfat 0.3 g
Protein 26 g
Carbohydrate 9.8 g
Fiber 0.6 g
Cholesterol 73 mg
Iron 3.4 mg
Sodium 411 mg
Calcium 68 mg

Ingredients

1/2 cup fat-free sour cream
2 tablespoons chopped fresh chives
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 (1-pound) boneless sirloin steak
1 tablespoon freshly ground black pepper
2 tablespoons balsamic vinegar
1/2 teaspoon salt
2 garlic cloves, minced
Cooking spray

Preparation

Prepare grill.

Combine first 4 ingredients in a small bowl, stirring until well blended. Cover and chill.

Place steak between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine pepper, vinegar, salt, and garlic in a small bowl. Rub steak with vinegar mixture.

Place steak on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.

Note:

Cynthia Nicholson,

April 2006
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