- Total time 25 minutes
- Portion size 4 servings
Sprinkle steaks with steak spice to taste. In skillet over medium-high heat, cook steaks in oil until browned. Top each steak with 1⁄2 tbsp butter. Remove from skillet and set aside to rest.
In another skillet over medium heat, cook zucchini and carrots in a dash of lemon oil, stirring gently, until warmed through, 1 to 3 minutes. Season with salt and pepper; remove from heat.
In small bowl, combine yogurt, mayon- naise, horseradish and dill; season with more salt and pepper.
Slice steaks into strips. Divide zucchini and carrot mixture among plates. Top with steak and horseradish-dill sauce.
Test Kitchen Tip: Make your own steak spice by combining a few teaspoons of coriander seeds, black peppercorns, dill seeds, kosher salt, paprika, hot pepper flakes and garlic powder in a spice grinder.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 400 mg
- Protein 18 g
- Calories 230
- Total fat 12 g
- Cholesterol 45 mg
- Saturated fat 4 g
- Total carbohydrate 13 g