BLACKENED STEAKS AND HORSERADISH CREAM WITH BUTTER-BASTED POTATOES

BLACKENED STEAKS AND HORSERADISH CREAM with BUTTER-BASTED POTATOES image

Provided by @MakeItYours

Number Of Ingredients 12

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Olive oil cooking spray
1 1/2 lb boneless grilling steaks (such as ribeye, top sirloin, or strip)
2 tablespoons blackening seasoning
4 oz whipped cream cheese spread
1/4 cup half-and-half
2 tablespoons prepared horseradish
4 medium white potatoes
4 tablespoons unsalted butter
1 medium onion, thinly sliced
1 teaspoon herb-seasoned salt
1/2 teaspoon pepper
4 slices bacon

Steps:

Coat grill rack with cooking spray; preheat grill.
Season both sides of steaks with blackening seasoning. Place steaks on grill; close lid (or cover loosely with foil). Grill 4-6 minutes on each side or until 145°F (for medium-rare).
Whisk remaining ingredients until blended and smooth. Serve horseradish cream with steaks.
Preheat oven to 475ºF. Cut potatoes into quarters; place in microwave-safe bowl. Top with butter and cover; microwave on HIGH 5 minutes. Slice onion.
Stir potatoes to evenly coat with butter; microwave 5 more minutes or until potatoes are hot and just beginning to soften.
Transfer potatoes to 2-quart baking dish and arrange in single layer. Sprinkle with seasoned salt and pepper. Arrange onions evenly over potatoes; top with bacon. Bake 15 minutes or until potatoes are tender and bacon is browned and semi-crisp. Serve.