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Grilled Steak with Horseradish and Vegetables

Serves: Makes 4 servings

Ingredients:

  • 4 rib-eye steaks
  • 1 cup sour cream
  • ¼ cup prepared horseradish
  • 1 tablespoon fresh lemon juice
  • Pinch of cayenne pepper
  • 6 gypsy peppers
  • 4 plum tomatoes
  • Salt and pepper


Procedures:

Bring the steaks to room temperature. In a small bowl, stir together the sour cream, horseradish, lemon juice and cayenne pepper. Season to taste with salt and pepper and set aside.

In a large bowl, toss the peppers and tomatoes with the olive oil and season generously with salt and pepper. Rub the steaks with salt and pepper. Preheat a grill pan. Add the steaks to the pan and cook until nicely browned underneath, about 3 minutes.

Transfer the peppers and tomatoes to the grill pan and cook, turning occasionally, until softened (in total about 6 minutes). After 3 minutes, turn the steaks over and cook until browned on the other side, about 3 minutes for medium-rare. Transfer the steaks to a plate and cover loosely with aluminum foil. Serve with the horseradish and grilled vegetables.

by GreenPan

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