Grilled horseradish steak with mushroom salad

Grilled horseradish steak with mushroom salad

Serves 3 or 4
Time About 30 minutes

Ingredients
2 tbsp. prepared horseradish
About 3 tbsp. olive oil, divided
1 tbsp. minced garlic
1 lb. flank steak
1 lb. mixed wild and common mushrooms, cut into chunks
Sea salt
4 oz. mâche
Lemon juice
Salt and pepper

Directions
1. Heat grill to high (450° to 550°); oil cooking grate. In a small bowl, combine horseradish, 2 tbsp. oil, and the minced garlic. Spread half the mixture over a side of the flank steak.

2. Lay steak, horseradish side down, on cooking grate. Spread remaining horseradish mixture over the top. Grill, turning once, until done to your liking (cut to test), about 10 minutes for medium-rare.

3. Meanwhile, pour 1 tbsp. oil into a large frying pan over mediumhigh heat; when hot, add mushrooms and cook, stirring often, until liquid has evaporated and mushrooms are beginning to brown, 5 to 6 minutes.

4. When steak is done, transfer to a cutting board. Sprinkle with sea salt, tent with foil, and let rest about 5 minutes. In a bowl, mix mushrooms with mâche. Sprinkle with oil, lemon juice, salt, and pepper to taste; mix to coat. Slice steak thinly across the grain and serve with mushroom salad.

PER SERVING 331 Cal., 57% (188 cal.) from fat; 27 g protein; 21 g fat (4.7 g sat.); 7.7 g carbo (1.5 g fiber); 1,137 mg sodium; 43 mg chol.

Serve with 2007 Josh Cellars Cabernet Sauvignon, North Coast