Grilled Steak with Horseradish and Vegetables
By GreenPan
Grilled Steak with Horseradish and Vegetables
By GreenPan
Yield/Serves:
Makes 4 servings
- 4 rib-eye steaks
- 1 cup sour cream
- ΒΌ cup prepared horseradish
- 1 tablespoon fresh lemon juice
- Pinch of cayenne pepper
- 6 gypsy peppers
- 4 plum tomatoes
- Salt and pepper
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.
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.