October 22, 2014 – Skirt Steak with Roasted Shallots, Broccoli, and Horseradish Sauce


Tony was home alone again Wednesday night, so he made a simple dinner of Skirt Steak with Roasted Shallots, Broccoli, and Horseradish Sauce that left him lots of time to watch the World Series.

This was another great, quick dinner that took more time (almost!) to eat than it did to make.

I started making the horseradish sauce while I was preheating the oven. The sauce couldn’t have been easier – with the exception of chopping the parsley, I just measured out the ingredients (3/4 cup of sour cream, 2 tablespoons of chopped parsley, 3 tablespoons of horseradish, and some salt and pepper) out and mixed them together. I was a little worried because it seemed like I was adding a LOT of horseradish to the sauce, but it worked out just fine. Even though I was halving the steak and veggie part of the recipe, I made all of this sauce because I thought it would be fun to have around. It’s more than we can use in a reasonable amount of time, so I’m going to freeze it and see how that works out.

Next, I turned to the veggies. As with the sauce, there’s not a lot to do here. I just quartered the shallots (the recipe doesn’t specifically say to peel them, but it wasn’t hard to figure out that I needed to do this too), put them on a baking pan with the broccolini, and sprinkled the veggies with olive oil, salt, and pepper. I tossed the veggies to make sure they were well coated and put them into the oven.

Last but not least, I turned to the steak. I put the grill pan on the stove top and turned the heat to medium high. While the pan was heating up, I cut the hanger steak in half (it was a pretty big piece) and put one half in the freezer. I rubbed a little olive oil on the other half and sprinkled it with salt and pepper. At this point, the grill pan was good to go. I was very hungry and not in the mood to wait much longer for dinner, so I only cooked the steak for about a minute and half per side. I turned out just fine, but very rare; a half a minute more per side would probably have been perfect. The five minutes that the steak need to rest was just enough time for the veggies to finish roasting, so I was able to plate everything very quickly.

Dinner was very simple but very good. The steak was very tender and the horseradish sauce had a nice kick to it, without being overwhelming or totally masking the flavor of the beef. The roasted shallots and broccolini made for a nice side: the slightly sweet shallots paired up nicely with the slightly bitter broccolini and both were a nice counterpoint to the steak.  There was just enough left over to make for an awesome lunch – or for a quick dinner for Kim next week when I’m in a photography class!

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