Anyway, other than the fact that this recipe would go great with scalloped potatoes, this is a completely irrelevant story. I simply thought of it when I thought of how much food I used to hate, (or thought I hated), that I now love. Like horseradish.
It all started on a now routine trip to wine country. We were in Langhorne Creek this time headed to lunch and were recommended a winery/horseradish farm (you heard it here first). They had all sorts of amazing horseradish dips and spreads, I fell head over heels right then and there. Now I am likely addicted. I used one of them in this recipe, a horseradish mustard mix. However, I understand not everyone has access to a winery/horseradish farm, but no worries mates, you can just use plain horseradish and wholegrain mustard as I have reflected in the recipe.
2 thick cut rib eye steaks (in Australia: scotch filet)
Marinade - a flavourful but not too overpowering marinade that just brings out the best of a good cut of steak
1 clove of garlic, minced
1 tbsp worcestershire sauce
1 tbsp balsamic vinegar
1 tsp dijon mustard
1 tbsp soy sauce
1 tbsp olive oil
3/4 cup low fat sour cream
2 tbsp prepared horseradish
2 tsp wholegrain mustard
2 tsp worcestershire sauce
Salt and pepper to taste
1. Mix the marinade ingredients together in a shallow glass dish. Coat steaks in the marinade and marinate for 1 hour at room temperature or up to 24 hours in the fridge. (If marinating in the fridge, let sit at room temperature for 30 mins before grilling.)
2. Meanwhile, mix up all the dip ingredients. Cover and refrigerate until ready to serve.
3. Grill steaks over direct medium heat, with the lid closed as much as possible, turning once, until desired doneness. 8-10 minutes for medium rare.
4. Serve steaks with cold dip on the side.
Serve and prepare to take your praise!