Broiled Steak with Horseradish Cream

From the kitchen of Carly

A thick-cut sirloin hits the broiler for a quick, crusty char. Slice it up and dollop with a sharp horseradish cream that cuts through the richness with serious bite. Simple, meaty, and done in twenty minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 (1-inch-thick) sirloin steak (1 1/2 to 2 lb)
  • 13/4 teaspoon salt
  • 13/4 teaspoon black pepper
  • 11/2 cup sour cream
  • 12 tablespoons drained bottled horseradish

Instructions

  1. Preheat broiler. Oil rack of a broiler pan.

  2. Pat steak dry and sprinkle all over with 1/2 teaspoon salt and 1/2 teaspoon pepper.

  3. Broil steak on rack of broiler pan 3 inches from heat 4 to 5 minutes per side for medium-rare. Transfer to a cutting board and let stand, loosely covered with foil, 5 minutes.

  4. Stir together sour cream, horseradish, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl and serve with steak.