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Photo: Jan Smith Photo by: Photo: Jan Smith

Peppered Steak with Horseradish-Chive Cream

Cooking Light APRIL 2006

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

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.

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
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Peppered Steak with Horseradish-Chive Cream recipe

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