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Steak Slices with Horseradish Cream

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 12 at cocktail party as appetizer or 6 if served indi
Category
Meat
Course
Appetizers
Preparation Method
Broil
Sources
Best Recipes from New England Inns

“Makes a wonderful summer appetizer. We like to serve this on a glass plate with the horseradish cream in a small side dish.” —The Governor’s Inn, Ludlow, Vermont

STEAK SLICES

Ingredients
1 pound flank steak
1/3 cup soy sauce
1/3 cup white wine
2 tablespoons salad oil

Instructions

Slice steak into 5-inch-wide strips. Combine soy sauce and wine in shallow dish. Add steak and marinate in refrigerator 24 hours. Brush steak with oil and broil without rack 6 inches from heat for 1 minute on each side. Then broil 5 minutes each side. Allow steak to cool. Brush with marinade juices and refrigerate. When cold cut into very thin diagonal slices. Serve with toothpicks for dipping into horseradish cream.

HORSERADISH CREAM

Ingredients
1 large garlic clove
1-1/2-ounce piece of fresh horseradish, peeled and cut in half (or 3 tablespoons prepared horseradish)
1 cup heavy cream
1 tablespoon wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
3 drops Tabasco or hot sauce

Instructions

In food processor with steel blade, and with motor running, drop garlic through feed tube and mince finely. Add horseradish and mince. With machine still running pour cream through feed tube in slow stream and process until thick and fluffy. Add vinegar, Worcestershire, salt, and Tabasco. Blend 5 seconds. Serve immediately with steak slices and plain crackers.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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