Strip loin steaks are an inexpensive option for a simple meal, but you can substitute any other cut of grilling steak. Use a large metal spatula when turning the onions on the grill to prevent them from falling apart.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2012
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1/4 cup olive oil
- 2 tablespoons prepared horseradish
- 2 beef strip loin grilling steaks (8 oz/225 g each), halved crosswise
- 2 sweet red peppers quartered
- 1 Vidalia onion cut in 1/2-inch thick rings
MethodIn small bowl, combine vinegar, mustard and half each of the salt and pepper; gradually drizzle in oil, whisking until emulsified. Stir in horseradish. Remove 2 tbsp and set aside for topping.
Season steaks with remaining salt and pepper. Place on greased grill over medium-high heat; close lid and grill, brushing often with horseradish mixture and turning once, until medium-rare, about 8 minutes. Remove from grill. Spoon reserved horseradish topping on steaks; let stand for 5 minutes.
Meanwhile, add red peppers and onion to grill; grill, covered, turning occasionally and brushing with horseradish mixture, until softened slightly, about 5 minutes. Serve with steak.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 242 mg
- Sugars 11 g
- Protein 27 g
- Calories 350.0
- Total fat 20 g
- Potassium 510 mg
- Cholesterol 56 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
- Iron 22.0
- Folate 17.0
- Calcium 4.0
- Vitamin A 22.0
- Vitamin C 173.0