Best Horseradish Top Sirloin Steak 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.

SLOW-COOKED SIRLOIN



Slow-Cooked Sirloin image

My family of five likes to eat beef, so this recipe is a favorite. I usually serve it with homemade bread or rolls to soak up the tasty gravy. -Vicki Tormaschy, Dickinson, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6 servings.

Number Of Ingredients 11

1 beef top sirloin steak (1-1/2 pounds)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) reduced-sodium beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours., Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high until slightly thickened, about 30 minutes. Return beef to the slow cooker; heat through.

Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

GARLIC & HORSERADISH CRUSTED STEAKS



Garlic & Horseradish Crusted Steaks image

Garlic & Horseradish...what could be better?! I got this recipe form Central Market located here in TX and changed it a bit. (Cook time is actually the time to let it marinate in the fridge)

Provided by Rise3834

Categories     Kosher

Time 1h40m

Yield 2-4 Steaks

Number Of Ingredients 8

1/2 cup prepared non-creamy horseradish
1/4 cup creole mustard or 1/4 cup any spicy mustard
10 -12 cloves garlic, peeled,finely chopped
2 tablespoons olive oil
2 tablespoons cracked black pepper
2 -4 rib eye steaks or 2 -4 porterhouse steaks (this is also great using a roast)
kosher salt or sea salt
cracked black pepper

Steps:

  • Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
  • Spread generously over the beef.
  • Marinate, covered, in the refrigerator for 1 to 2 hours.
  • Season with kosher salt and additional pepper.
  • Grill or broil to desired temperature.
  • Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
  • Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
  • Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.

BOBBY FLAY'S NEW YORK STRIP STEAK WITH HORSERADISH-MINT GLAZE



Bobby Flay's New York Strip Steak With Horseradish-Mint Glaze image

This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.

Provided by Matt Lee And Ted Lee

Categories     easy, quick, weekday, main course

Time 20m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon prepared horseradish, drained
3 mint leaves, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons coarsely ground black pepper
1/2 teaspoon ancho chili powder or red pepper flakes
1 teaspoon kosher salt
2 New York strip steaks, 10 ounces each
2 tablespoons canola oil

Steps:

  • To make the glaze, whisk together mustard, honey, horseradish and mint in a small bowl. Season with salt and pepper, and set aside.
  • Heat oven to 425 degrees. In a small bowl, combine black pepper, red pepper flakes and salt. Rub one side of each steak with the mixture.
  • Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.

Nutrition Facts : @context http, Calories 831, UnsaturatedFat 34 grams, Carbohydrate 25 grams, Fat 59 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 19 grams, Sodium 831 milligrams, Sugar 18 grams, TransFat 0 grams

FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE



French Dip Steak Sandwiches with Horseradish Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 sandwiches

Number Of Ingredients 15

1/2 cup sour cream
3/4 teaspoon prepared horseradish
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 1/2 cups French onion soup
1 1/2 cups beef broth
1/2 teaspoon granulated sugar
2 teaspoons Worcestershire sauce, plus more to taste
1/8 teaspoon salt, plus more to taste
Freshly cracked black pepper
Olive oil, for the grill pan
1 boneless rib-eye steak (about 8 ounces, 1-inch thick)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 small baguettes, split in half lengthwise

Steps:

  • For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
  • For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
  • Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
  • For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
  • Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.

PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI



Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini image

Provided by Serena Bass

Categories     Beef     Broil     Marinate     Cocktail Party     Quick & Easy     Fall     Spring     Grill/Barbecue

Yield Makes 20 hors d'oeuvres, with leftovers for delicious sandwiches

Number Of Ingredients 10

The Beef Marinade
3 cloves garlic, crushed
1/2 teaspoon hot red pepper flakes
1 tablespoon whole black peppercorns, cracked (I fold them in a paper towel and bash them with a hammer)
1 tablespoon minced fresh rosemary leaves
1/3 cup olive oil
2 pounds London broil (top sirloin), cut 1 1/2 inches thick
2 teaspoons kosher salt
Grilled Garlic Crostini
Horseradish Cream

Steps:

  • Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
  • Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
  • The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
  • This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
  • Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

BEEF MEDALLIONS WITH FRESH HORSERADISH SAUCE



Beef Medallions with Fresh Horseradish Sauce image

This quick and easy dish is dedicated to that little mini-season between summer and fall, that time of year when I crave hearty, comforting dishes that are still light and simple to make.

Provided by Chef John

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 40m

Yield 2

Number Of Ingredients 14

2 cups quartered cherry tomatoes
salt and freshly ground black pepper to taste
¼ teaspoon white sugar
1 tablespoon rice wine vinegar
2 tablespoons freshly grated raw horseradish, or to taste
⅓ cup creme fraiche
¼ teaspoon salt, or to taste
2 (3 ounce) beef top sirloin steaks
1 pinch cayenne pepper, or to taste
2 tablespoons all-purpose flour, or as needed
2 tablespoons vegetable oil
3 tablespoons water
1 teaspoon freshly grated raw horseradish, divided
2 teaspoons chopped fresh chives, divided

Steps:

  • Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
  • Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
  • Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
  • Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
  • Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
  • Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 16.1 g, Cholesterol 90.8 mg, Fat 34 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 13.6 g, Sodium 349.9 mg, Sugar 1.9 g

SIRLOIN TIPS WITH HORSERADISH BUTTER SAUCE



Sirloin Tips with Horseradish Butter Sauce image

Categories     Beef     Quick & Easy     Backyard BBQ     Horseradish     Steak     Grill/Barbecue     Pan-Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

2 (1-inch-thick) sirloin tip steaks (2 lb total)
1 tablespoon vegetable oil
1/2 stick unsalted butter
3 1/2 tablespoons drained bottled horseradish
1 teaspoon Worcestershire sauce

Steps:

  • Pat steaks dry and season with salt and pepper. Heat oil in a well-seasoned large cast-iron skillet over moderately high heat until hot but not smoking, then cook steaks 6 minutes on each side for medium-rare. Transfer steaks to plates. Remove skillet from heat and immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon sauce over steaks.

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