GRILLED SKIRT STEAK WITH HORSERADISH SAUCE

Grilled Skirt Steak With Horseradish Sauce image

Provided by dojemi

Time 13m

Yield 2 serving(s)

Number Of Ingredients 10

1 small bunch fresh rosemary
sea salt & freshly ground black pepper
olive oil
skirt steak (one steak weighing 1 1/2 - 2 lbs)
1 large garlic clove
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 tablespoon grated horseradish (fresh or store bought)
sea salt & freshly ground black pepper
1 lemon
extra virgin olive oil

Steps:

Put a grill pan on a high heat and let it get screaming hot.
Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board.
Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.
Put the creme fraiche (or sour cream) and horseradish into a small bowl with a pinch of salt and pepper.
Halve your lemon and add a squeeze of juice to the bowl.
Add a splash of extra virgin olive oil and mix well.
Taste and add a little more horseradish if you think it needs to taste more fiery.
Lay the steak in your hot pan and press down gently.
Wait a minute, then turn over.
Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic.
Flip the steak again after another minute, repeat the garlic rub, and press down again.
For medium-rare meat, cook for around 4 to 5 minutes on each side. For well-done meat, cook for a few minutes more.
Remove the steaks from the grill to a plate to rest for a few minutes. Drizzle with a little olive oil to keep them from drying out.
Place your steaks on plates and spoon a good dollop of the horseradish sauce on top or next to them.
Drizzle some of the lovely resting juices on top, and a little extra virgin olive oil.
Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like your favorite pick and mix salad, with the horseradish sauce.