Steak with black pepper, horseradish and chives
Votes: 1
Time: 5 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
A flank steak generously seasoned with coarse black pepper and sea salt is pan-fried to a golden brown, piquant crust, then thinly sliced and served as an appetizer on pretzel chips with a drizzle of horseradish and a strip of chives.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 90 g sirloin steak
- Horseradish
- Chives
- Olive oil
- Coarsely ground black pepper
- Coarse sea salt
- Pretzel Crisps
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Cooking the dish according to the recipe:
- Season the steak with black pepper and sea salt. Heat a frying pan over high heat, add oil, and cook the steak for 5 minutes on each side. Let cool and slice thinly.
- Place steak pieces on top of pretzel chips and garnish with horseradish and chives.
Categories:
recipe / Main courses / Meat / Appetizers / Canapes / / / Food Network - recipes
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