Ingredients with Measurements:
- 2 rump steaks (8 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon chopped fresh chives
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of the rump steaks with olive oil and season with salt and pepper.
3. Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
4. While the steaks are cooking, prepare the horseradish cream by whisking together the sour cream, prepared horseradish, and chopped chives in a mixing bowl.
5. Once the steaks are done, remove them from the grill and let them rest for 5 minutes.
6. Serve the steaks with a dollop of horseradish cream on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- This recipe serves 2 people.
Nutritional information:
- Calories: 470
- Fat: 33g
- Protein: 39g
- Carbohydrates: 4g
- Fiber: 0g
- Sugar: 2g
- Sodium: 310mg
Substitutions for ingredients:
- If you don't have rump steak, you can use sirloin steak or ribeye steak instead.
- If you don't have sour cream, you can use Greek yogurt or crème fraîche instead.
- If you don't have fresh chives, you can use dried chives or green onions instead.
Variations:
- Add a teaspoon of Dijon mustard to the horseradish cream for extra flavor.
- Top the steaks with sautéed mushrooms or onions for added texture and flavor.
- Serve the steaks with a side of roasted vegetables or a salad for a complete meal.
Tips and tricks:
- Let the steaks rest for 5 minutes before serving to allow the juices to redistribute and the meat to become more tender.
- Use a meat thermometer to ensure that the steaks are cooked to the desired doneness.
- Make the horseradish cream ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover steak and horseradish cream in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the steak, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
- To reheat the horseradish cream, microwave it on high for 30 seconds, or until heated through.
Presentation ideas:
- Serve the steak on a bed of greens or roasted vegetables for a colorful and appetizing presentation.
- Drizzle some extra olive oil or balsamic vinegar on top of the steak for added flavor and visual appeal.
Garnishes:
- Garnish the steak with additional chopped chives or parsley for a pop of color.
Pairings:
- Pair the steak with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- A mixed green salad with a vinaigrette dressing
- Garlic mashed potatoes or roasted sweet potatoes
Troubleshooting advice:
- If the steak is tough, it may be overcooked. Try cooking it for a shorter amount of time next time.
- If the horseradish cream is too spicy, add more sour cream to tone down the heat.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw meat to prevent cross-contamination.
- Use a meat thermometer to ensure that the steak is cooked to a safe internal temperature of 145°F.
Food history:
- Horseradish has been used as a condiment for centuries, and is believed to have originated in Eastern Europe.
Flavor profiles:
- The rump steak is rich and meaty, while the horseradish cream adds a tangy and slightly spicy flavor.
Serving suggestions:
- Serve the steak with a side of horseradish cream and a glass of red wine for a classic steakhouse meal.
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