Porcini-Dusted Steaks with Horseradish Crust
Total Recipe Time: 45 minutes
Makes 4 servings
Ingredients4 beef Flat Iron Steaks (about 8 ounches each)2 tablespoons minced fresh chives2 tablespoons prepared cream-style horseradish2 tablespoons prepared Dijon-style mustard1/2 cup dried porcini mushrooms (about 1/2 ounce)PepperSalt4 tablespoons roasted garlic-flavored olive oil, divided2 cups soft bread crumbs1 tablespoon minced fresh thyme1 tablespoon minced fresh chivesFresh thyme sprigs (optional)
- Heat oven to 425°F. Combine 2 tablespoons chives, horseradish and mustard in small bowl. Set aside.
- Place mushrooms in mini food chopper container. Cover and process until finely ground.
- Combine ground mushrooms and pepper, as desired, in small bowl; press evenly onto beef steaks. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Place steaks in skillet; cook 4 to 6 minutes or until surface of beef is browned, turning once. Remove to a rimmed metal baking sheet. Season with salt, as desired. Keep warm.
- Heat remaining 2 tablespoons oil in same skillet. Add bread crumbs; cook and stir 2 to 4 minutes or until crisp and golden brown. Remove from heat; stir in minced thyme.
- Meanwhile spread horseradish mixture over tops of steaks. Top with bread crumbs, pressing gently to adhere. Roast in 425°F oven 9 to 13 minutes for medium rare to medium doneness. Tent loosely with aluminum foil. Let stand 4 minutes.
- Sprinkle steaks with remaining 1 tablespoon chives. Garnish with thyme sprigs, if desired.
Cook'sTipTwo Strips Steaks Boneless, cut 1 inch thick (about 10 ounces each) may be substituted for Flat Iron Steaks. Roast in 425°F oven 10 to 14 minutes for medium rare to medium doneness.Cook's Tip: A spice grinder, clean coffee grinder or full-sized food processor may also be used to grind mushrooms. However, a full-sized food processor will not grind mushrooms as finely. Cook's Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off, to form crumbs.
Nutrition information per serving, using Flat Iron Steaks: 548 calories; 32 g fat (8 g saturated fat; 18 g monounsaturated fat); 102 mg cholesterol; 534 mg sodium; 14 g carbohydrate; 1.7 g fiber; 34 g protein; 10.1 mg niacin; 0.7 mg vitamin B6; 1.8 mcg vitamin B12; 3.9 mg iron; 40.0 mcg selenium; 6.1 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Nutrition information per serving, using Strip Steak: 404 calories; 22 g fat (5 g saturated fat; 13 g monounsaturated fat); 70 mg cholesterol; 534 mg sodium; 14 g carbohydrate; 1.7 g fiber; 48 g protein; 7.7 mg niacin; 0.7 mg vitamin B6; 6.1 mcg vitamin B12; 6.7 mg iron; 37.9 mcg selenium; 15.5 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.