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Recipe Summary

prep:
22 mins
grill:
8 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For relish, fold a 24x18-inch piece of heavy foil in half to make a 12x18-inch rectangle. Place onion and sweet pepper in center of foil. Drizzle vinegar and 2 teaspoons of the oil over vegetables; sprinkle with black pepper. Bring up two opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build. Set aside.

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  • Combine remaining oil, rosemary, and garlic. Trim fat from steaks. Rub steaks with rosemary mixture. Spread one side of the steaks with horseradish.

  • Grill steaks and relish on the rack of an uncovered grill directly over medium heat until steaks are cooked to desired doneness, turning steaks and relish once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Spoon the relish over steaks. Makes 4 servings.

Menu Suggestion:

Make it a meal with spinach-orange salad and whole wheat rolls.

Nutrition Facts

198 calories; fat 9g; cholesterol 65mg; saturated fat 2g; carbohydrates 7g; insoluble fiber 1g; protein 23g; vitamin a 631.7IU; vitamin c 34.2mg; sodium 92mg; iron 8.8mg.
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