Peppered Steak with Horseradish-Chive Cream

Photo: Jan Smith

Yield: 4 servings (serving size: 3 ounces steak and 2 tablespoons cream)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 25%
  • Fat: 5.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 26g
  • Carbohydrate: 9.8g
  • Fiber: 0.6g
  • Cholesterol: 73mg
  • Iron: 3.4mg
  • Sodium: 411mg
  • Calcium: 68mg

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

  1. Prepare grill.
  2. Combine first 4 ingredients in a small bowl, stirring until well blended. Cover and chill.
  3. 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.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Peppered Steak with Horseradish-Chive Cream Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy