Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
4 servings (serving size: 1 steak, 1 cup vegetables, and 2 tablespoons sauce)

A hot skillet allows you to control the degree of doneness more precisely, and the intense heat helps seal in flavor. Zip-top bags simplify the marinating process.

How to Make It

Step 1

To prepare marinade, combine first 6 ingredients in a large zip-top plastic bag. Add steaks to bag, and seal. Marinate in refrigerator for 2 hours, turning occasionally.

Step 2

Preheat oven to 400°.

Step 3

To prepare the roasted vegetables, combine bell peppers, 2 teaspoons oil, potatoes, shallots, and salt in a 13 x 9-inch baking dish. Bake at 400° for 45 minutes or until potatoes are tender, stirring occasionally.

Step 4

Remove steaks from bag, reserving marinade. Sprinkle 2 teaspoons black pepper and salt over each side of steaks. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steaks, and saute for 3 minutes on each side or until the steaks are at the desired degree of doneness. Remove steaks from pan. Add reserved marinade to skillet, and boil 1 minute, scraping skillet to loosen browned bits. Stir in horseradish. Pour sauce over steaks and vegetables.

Ratings & Reviews

Renee5732's Review

February 14, 2013

GolfGal's Review

July 30, 2011
I have been making this recipe for over 10 years, the web site seems to have lost the previous ratings. It is one of our all-time favorites. I use whatever type of steaks I have on hand, and it always turns on fabulous. (porterhouse steaks, strip streaks, ribeye, etc.) I prefer to grill my steaks, and then lay them on top of my cooked vegetables and pour the cooked marinade over it, just before serving.