| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | November 19 | 1 | Servings | |
INGREDIENTS
| 2 | Sirloin tip steaks, 2 lb | |
| total | ||
| 1-inch-thick | ||
| 1 | T | Vegetable oil |
| 1/2 | Stick unsalted butter | |
| 3 1/2 | T | Drained bottled horseradish |
| 1 | t | Worcestershire sauce |
INSTRUCTIONS
Pat steaks dry and season with salt and pepper. Heat oil in a well-seasoned large cast-iron skillet over moderately high heat until hot but not smoking, then cook steaks 6 minutes on each side for medium-rare. Transfer steaks to plates. Remove skillet from heat and immediately add butter and horseradish, stirring and scraping up any brown bits. Stir in Worcestershire sauce and spoon sauce over steaks. Makes 4 servings. Gourmet November 1999 Converted by MC_Buster. Per serving: 531 Calories (kcal); 60g Total Fat; (98% calories from fat); 1g Protein; 1g Carbohydrate; 124mg Cholesterol; 55mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 967
Calories From Fat: 936
Total Fat: 106.4g
Cholesterol: 244mg
Sodium: 226.3mg
Potassium: 196.4mg
Carbohydrates: 7g
Fiber: 1.7g
Sugar: 4.8g
Protein: 1.6g