Red Wine-Marinated Steak Sandwiches

From Cooking Light magazine

Beef:

• 1/2 cup dry red wine
• 3 tbsp low-sodium soy sauce
• 2 tbsp Worchestershire sauce
• 2 tbsp fresh lemon juice
• 2 tbsp Dijon mustard
• 1-1/2 tsp coarsely ground black pepper
• 1 tsp dried thyme
• 1 lb. flank steak, trimmed

Horseradish cream:

• 1/4 cup fat-free sour cream
• 1 tbsp prepared horseradish
• 1 tbsp Dijon mustard

Greens:

• 1 tbsp minced shallots
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp grated lemon rind
• 1/2 tsp extravirgin olive oil
• 1/8 tsp black pepper
• 3 cups mixed salad greens

Remaining ingredients:

• 8 slices diagonally cut French bread, toasted
• 1/2 cup shaved fresh Parmesan cheese

To prepare beef, combine first seven ingredients, add steak, marinate in refrigerator for up to eight hours or overnight.

Remove steak and cook over a hot grill or grill pan, four minutes on each side. Let sit for five minutes, slice thinly on the diagonal.

Combine horseradish cream ingredients.

Combine all ingredients for dressing, toss with greens.

Spread horseradish cream over each of four slices of bread. Add beef, greens, and a shaved piece of cheese then top with a second slice of bread.

Corned Beef and Cabbage

Recipe from www.foodtv.com.

For the past two years I’ve been using this recipe for our annual St. Patty’s Day meal. What makes this different than most is the horseradish sauce - a creamy, spicy sauce that adds the depth of flavor needed to transform corned beef and cabbage from a culinary annual ritual to a good hearty meal you can look forward to.

Serves 6-8

• 3 lb. corned beef brisket (uncooked), in brine
• 16 cups cold water
• 2 bay leaves
• 2 teaspoons black peppercorns
• 4 whole allspice berries
• 2 whole cloves
• 1/2 large head green cabbage (about 2 lbs.), cut in 8 wedges
• 1 1/4 lb. small new potatoes, halved
• Freshly ground pepper

Horseradish sauce:

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 cup plus 2 tablespoons jarred grated horseradish with liquid
• 1/2 teaspoon grated lemon zest
• 2 teaspoons kosher salt
• Freshly ground pepper

Preheat the oven to 300 degrees. Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a full boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the horseradish sauce.

Rubbed Flank Steak with Horseradish Cream

From Cooking Light magazine

Beef and horseradish is a perfect match for meat with a condiment. The beef juices tend to temper the heat of the horseradish allowing the flavors to blend nicely together. The marinade process helps tenderize and flavor an otherwise tougher cut of meat that is low in fat.

Steak:

• 1 (1.5 pound) flank steak
• 1/4 cup of bourbon or rye whiskey
• 2 tbsp. low-sodium soy sauce

Horseradish cream:

• 1/3 cup plain yogurt (fat free if you’re counting calories)
• 2 tbsp. prepared horseradish
• 1 tsp. Dijon mustard
• 1 large garlic clove, minced

Rub:

• 1 tbsp. sugar
• 1 tbsp. paprika
• 1 tbsp. chili powder
• 1.5 tsp. black pepper
• 1 tsp. garlic powder
• 1/8 tsp. salt

Place whiskey, soy sauce, and steak in a zip lock bag and marinate for 24 hours, turning occasionally. Combine the rub ingredients. Remove steak from marinade and sprinkle the rub over both sides of the steak and let sit for 30 minutes. Meanwhile prepare the horseradish cream by combining all ingredients, cover, and keep chilled. On a preheated grill or broiler cook steak approximately 8 minutes per side (more or less depending on the doneness you prefer). After cooking let the meat rest on a cutting board for 5 or 10 minutes then proceed to cut diagonally across the grain making thin slices. Serve with a small dollop of horseradish cream on the side.