Peppered Steak with Horseradish-Chive Cream

Yield: 4 servings (serving size: 3 ounces steak and 2 tablespoons cream)
Source: Cooking Light, April 2006
Amy's Comments: DANG this was good!! The steak was really flavorful and the sauce was great too! I normally hate ff sour cream, but it was fine in this sauce. I used my grill pan instead of the grill. This was SUPER fast to make!!


1/2 cup fat-free sour cream
2 tablespoons chopped fresh chives
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1 (1-pound) boneless sirloin steak
1 tablespoon freshly ground black pepper
2 tablespoons balsamic vinegar
1/2 teaspoon salt
2 garlic cloves, minced
Cooking spray


  1. Prepare grill.
  2. Combine first 4 ingredients in a small bowl, stirring until well blended. Cover and chill.
  3. Place steak between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine pepper, vinegar, salt, and garlic in a small bowl. Rub steak with vinegar mixture.
  4. Place steak on grill rack coated with cooking spray; grill 2 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.


H.U: 4 per serving or CORE
CALORIES 198(25% from fat); FAT 5.5g (sat 2.2g,mono 2g,poly 0.3g); PROTEIN 26g; CHOLESTEROL 73mg; CALCIUM 68mg; SODIUM 411mg; FIBER 0.6g; IRON 3.4mg; CARBOHYDRATE 9.8g

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