Best Grilled Steak Flatbreads With Horseradish Dressing Recipes

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GRILLED STEAK SKEWERS WITH HORSERADISH



Grilled Steak Skewers with Horseradish image

Provided by Trisha Yearwood

Time 1h30m

Yield 6 skewers

Number Of Ingredients 15

1/2 cup soy sauce
1/4 cup vegetable oil
3 tablespoons prepared horseradish
2 tablespoons rice wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon honey
1 pound sirloin, cut into 1-inch cubes
6 scallions
Nonstick cooking spray, for the grill
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon ground ginger

Steps:

  • For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
  • In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
  • Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
  • For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
  • Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
  • Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.

PORTERHOUSE STEAK WITH HORSERADISH SAUCE



Porterhouse Steak with Horseradish Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

One 1 1/2-pound porterhouse steak
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped

Steps:

  • Heat a grill or grill pan to medium-high heat.
  • Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
  • Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

FLANK STEAK SALAD WITH GRILLED CROUTONS AND HORSERADISH DRESSING



Flank Steak Salad with Grilled Croutons and Horseradish Dressing image

This meal is high protein and high fiber, so it gets high marks.

Yield 4 servings

Number Of Ingredients 15

4 garlic cloves, 1 smashed and 3 chopped
1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling
3 tablespoons Worcestershire sauce (eyeball it)
1 to 2 teaspoons hot sauce to taste (eyeball it)
1 teaspoon dried thyme, 1/3 palmful
2 pounds flank steak
5 thick slices of crunchy peasant-style bread such as ciabatta
Salt and black pepper
1 rounded tablespoon prepared horseradish
Juice of 1 lemon
3 tablespoons sour cream (eyeball it)
1 tablespoon Dijon mustard
1 pint grape or cherry tomatoes, halved
1 12-ounce sack triple-washed baby spinach
1 bunch arugula, thoroughly washed and dried

Steps:

  • Preheat an outdoor grill, grill pan, or a large skillet (if you are using a large skillet for the steak, you might have to cut the steak in half in order to make it fit in the pan).
  • In a large shallow dish, combine the chopped garlic, about 2 tablespoons of the EVOO, the Worcestershire sauce, hot sauce, and thyme. Add the flank steak and coat it completely in the mixture; marinate it for 5 to 10 minutes, depending on how much of a rush you are in.
  • Brush or drizzle the bread slices with a little EVOO and sprinkle them with a little salt and pepper. Place the seasoned bread on the grill and grill on both sides until well marked, 1 to 2 minutes on each side. Remove the bread from the grill and rub it with the smashed garlic clove while still hot. Chop the grilled bread into 1-inch pieces and reserve it. (If you are not grilling, then simply toast the bread until it is golden brown and follow the same procedure.)
  • Season the flank steak with salt and pepper, then cook it for 5 to 6 minutes per side. Remove it from the grill and let it rest for 5 minutes. Thinly slice the flank steak on an angle and against the grain.
  • While the steak is grilling, in a small bowl combine the horseradish, lemon juice, sour cream, mustard, salt, and pepper. In a slow, steady stream, whisk in about 1/3 cup of EVOO.
  • In a large shallow platter or bowl, arrange the tomatoes, spinach, and arugula and top with croutons. Dress with about two thirds of the dressing. Toss the salad, then adjust the salt and pepper. Top the salad with the sliced steak and drizzle the remaining dressing over the meat.

GRILLED STEAK AND FRESH MOZZARELLA FLATBREAD



Grilled Steak and Fresh Mozzarella Flatbread image

[DRAFT]

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 Servings

Number Of Ingredients 7

1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied
1-1/2 teaspoons lemon pepper
2 cups packed fresh baby spinach
1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
2 tablespoons chopped fresh basil
1-1/2 teaspoons balsamic vinegar
4 naan breads (Indian flatbread) or pita breads

Steps:

  • 1) Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. 2) Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside. 3) Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once. 4) Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.

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