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- Preheat grill; prepare potatoes and begin to bake (15 minutes)
- Prepare steak recipe and suggested sides, if desired; serve (15 minutes)
- Steak recipe makes 4 servings; potatoes recipe makes 6 servings.
Blackened Steaks with Horseradish Cream
Ingredients
- Olive oil cooking spray
- 1 ½ lb boneless grilling steaks (such as ribeye, New York strip, or top sirloin)
- 2 tablespoons blackening seasoning
- 4 oz whipped cream cheese spread
- ¼ cup half-and-half
- 2 tablespoons prepared horseradish
Steps
- Coat grill rack with cooking spray; preheat grill (or grill pan) on medium-high.
- Season both sides of steaks with blackening seasoning (wash hands). Place steaks on grill; close lid (or cover loosely with foil). Grill 4–6 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
- Whisk remaining ingredients until blended and smooth. Serve horseradish cream with steaks.
Butter-Basted Potatoes
Ingredients
- 1 medium yellow onion
- 4 medium russet potatoes
- ¼ cup unsalted butter
- 1 teaspoon seasoning blend salt
- ½ teaspoon pepper
- 4 slices bacon
Steps
- Preheat oven to 475ºF. Slice onion thinly. Cut potatoes into quarters; place in microwave-safe bowl. Top with butter and cover; microwave on HIGH 5 minutes.
- Stir potatoes to coat evenly with butter; microwave 5 more minutes or until potatoes are hot and just beginning to soften.
- Spread potatoes in single layer in 2-quart baking dish. Sprinkle with seasoned salt and pepper. Arrange onions evenly over potatoes; top with bacon (wash hands). Bake 15 minutes or until potatoes are tender and bacon is crisp. Serve.
Serving Suggestions
- Complete your meal with fresh salad blend, garlic bread, and a chocolate dessert.
- Blackening is a flavor created by a blend of spices, not burning your steaks. Avoid charring the meat to prevent any unpleasant taste.
Blackened Steaks with Horseradish Cream
The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Butter-Basted Potatoes
Microwaves vary; adjust time as needed.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.
Blackened Steaks with Horseradish Cream
Amount per ¼ recipe serving: Calories 290, Total Fat 19g, Sat Fat 9g, Trans Fat 0.5g, Chol 100mg, Sodium 840mg, Total Carb 4g, Fiber 0g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 8%
Butter-Basted Potatoes
Amount per ⅙ recipe serving: Calories 240, Total Fat 12g, Sat Fat 6g, Trans Fat 0g, Chol 30mg, Sodium 390mg, Total Carb 27g, Fiber 3g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 15%