- Prep horseradish sauce the night before.
- Make arugula salad.
- Grill one large steak--medium rare.
*with rolls (optional)
8 cups arugula
1/2 cup freshly grated Parmesan cheese (or shaved using a veg peeler)
pinch of sea salt
few grinds of black pepper
1 T. fresh lemon juice
2 T. extra virgin olive oil
Toss arugula with dressing and top with cheese. Add more cheese if you wish. I promise it won't spoil the salad.
Grilled (or pan-seared) Steak:
1 large New York Strip or Rib-eye seasoned liberally with sea salt and freshly cracked black pepper.
2 pats butter and 1 T olive oil (if using a pan to cook)
Cook to medium-rare, using your preferred method. Allow to rest for 5 minutes. Slice on the diagonal.
1/2 cup sour cream
1 cup Duke's mayonnaise
1/4 t Dijon mustard
1/2 t fresh lemon juice
1/4 cup prepared horseradish.
1 T chopped fresh dill
Combine everything except dill. Refrigerate for up to 3 days. Just prior to serving, stir in fresh dill.