The Steakhouse Stack Snack
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1
Steak3 tbsps
Olive Oil1 tbsp
Onion Powder1 tbsp
Hungarian Paprika (hot)2 tsps
Garlic Powder1 cup
Mayonnaise1 cup
Prepared Horseradish1 cup
Sour Cream1 cup
Chives (chopped fresh)Directions:
1
Em /em em /em em /em 1
2
Sprinkle both sides of steak with 1/2 teaspoon salt and pepper
3
In small bowl stir together olive oil, onion powder, paprika, garlic powder and thyme
4
Rub on both sides of steak
5
Wrap tightly in plastic wrap
6
Refrigerate for 2 to 4 hours
7
Preheat grill
8
Grill steak directly over medium heat for 12 to 17 minutes or until medium-rare (145 degrees F), turning once
9
Transfer to plate
10
Cover and refrigerate for 2 to 24 hours
11
Meanwhile, for Horseradish Cream Sauce, in small bowl stir together mayonnaise, horseradish, sour cream and lemon peel
12
Season with salt (if desired)
13
Cover and refrigerate for 1 to 24 hours
14
Remove steak from refrigerator
15
On cutting board, crosswise slice steak into 1/4-inch-thick slices
16
(Cut across the muscle grain not parallel to it
17
) Cut each slice into 1 1/2- to 2-inch-long pieces
18
Spoon horseradish cream sauce into plastic food storage bag
19
Snip off small corner of bag
20
Pipe small amount of sauce onto each KEEBLER TOWN HOUSE Original cracker
21
Top each with piece of steak
22
Pipe remaining sauce on top of steak pieces
23
Sprinkle with chives
24
*NOTE: If desired, omit the steak
25
Substitute 2 pounds of deli roast beef, sliced 1/8- to 1/4-inch-thick
26
Cut into 1 1/2- to 2-inch pieces