Liven up classic steak with a delectable sauce. Or better yet, make the variations and offer all three sauces to sample and savour. You can refrigerate them for up to 3 days.
- Portion size 8 servings
- Credits : Canadian Living Magazine
Sprinkle both sides of steak with salt and pepper; press to adhere. Place on greased grill over medium-high heat; close lid and grill, turning once, until medium-rare, 8 to 10 minutes.
Transfer to cutting board and tent with foil; let stand for 5 minutes before thinly slicing across the grain.
Green Sauce: Meanwhile, in food processor, pulse together onions, parsley, cilantro, jalapeño pepper, garlic and water until finely chopped; scrape into bowl. Stir in tomato,
oil, vinegar, lemon juice and salt. Serve with steak.
Salt and Pepper Steak With Horseradish Cream: Omit Green Sauce. Drain 1/2 cup horseradish in sieve, pressing; transfer to bowl. Stir in 1/2 cup mayonnaise, 3 tbsp sour cream and pinch pepper. Serve with steak.
Salt and Pepper Steak With Mustard Sauce: Omit Green Sauce. In saucepan, cook 1 cup whipping cream over medium heat until reduced by about half, 15 to 18 minutes. Remove from heat; whisk in 1/4 cup Dijon mustard and 2 tbsp finely chopped fresh chives. Serve with steak.
Nutritional facts Per each of 8 servings: about
- Sodium 413 mg
- Protein 23 g
- Calories 228.0
- Total fat 14 g
- Potassium 367 mg
- Cholesterol 53 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
- Iron 19.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 6.0
- Vitamin C 15.0