Horseradish Strip Loin With Grilled Peppers Horseradish Strip Loin With Grilled Peppers

Photography: Jeff Coulson | Food Styling: Nicole Young | Prop Styling: Catherine Doherty

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



In 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
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Lunch & Dinner

Horseradish Strip Loin With Grilled Peppers