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June 2002 Issue
Grilled Steak with Horseradish Sauce
by Ronda L. Halpin
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Grilling steaks and summer go hand in hand. So, in honor of the beginning of summer, we're grilling! This month's featured recipe is a simple combination of the great grilled flavor of steak and a creamy sauce with a kick.

Marinating the steak is as simple as finding a jar of olives, pickles ... even roasted red peppers and pouring a little of the brine over the meat. It's a simple flavoring that's almost always on hand and is truly fat free and low calorie. If you're worried about losing flavor, remember that you're going to be serving these great steaks with a sauce that's full of rich flavor.

Since the sauce is extra-tasty, I recommend roasting some new potatoes to accompany the meal. They are great on their own, but they are also wonderful when dipped in any extra sauce. Serving a simple vegetable dish like lightly wilted spinach and tomato wedges or steamed green beans with blueberries is a great way to cut some of the richness of the rest of the meal. Add a glass of your favorite wine or a tall glass of iced tea and you've got a great dinner.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Grilled Steak with Horseradish Sauce

  • 4 rib steaks, trimmed
  • 1/3 c. olive or pickle brine -- I prefer the brine from kalamata olives
  • Salt and pepper
  • 2/3 c. fat free sour cream
  • 2 T. horseradish sauce
  • 4 T. thinly sliced green onions
  • 2 cloves garlic, minced
  • 2 T. dried parsley
  • 1 tsp. salt
Place the steaks in a resealable plastic bag. Pour the brine over the steaks and allow to marinate for 2-24 hours.

Prepare the grill by preheating it to medium-high heat. Remove the steaks from the plastic bag and season with salt and pepper. Grill the steaks until done (at least 140 degrees). Tent with aluminum foil and allow to rest for 5 minutes.

Meanwhile, combine the remaining ingredients in a small bowl. Mix thoroughly and serve with the steak.

  • Yields: 4 servings
  • Preparation Time: 30 minutes, plus marinating time

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