Food & Wine

What's This?
Serving size 4
Total Time


¼ cup drained bottled horseradish2 Tbsp fresh lemon juice2 tsp Worcestershire sauce½ tsp celery seed coarsely ground black pepper¼ cup plus 2 tablespoons canola oil kosher salt2 lb heirloom tomatoes, chopped2 small celery ribs, thinly sliced, plus 1/4 cup leaves⅓ cup sour cream1 lb skirt steak, in 2 pieces


  1. In a bowl, stir 2 tablespoons of the horseradish with the lemon juice, Worcestershire, celery seeds and 1/2 teaspoon of black pepper. Whisk in 1/4 cup of the canola oil in a steady stream; season with salt. Add the tomatoes and celery ribs and leaves, season with salt and pepper and toss.
  2. In a small bowl, stir the sour cream with the remaining 2 tablespoons of horseradish.
  3. Light a grill or preheat a grill pan. Rub the remaining 2 tablespoons of canola oil all over the steak and season with salt and black pepper. Grill the steak over moderately high heat, turning once, until nicely charred, 3 to 4 minutes per side for medium-rare. Transfer the steak to a work surface and let rest for 5 minutes. Slice the steak across the grain and serve with the tomato salad and horseradish cream.

Image Credit: John Kernick
Recipe courtesy of: Kay Chun

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Tags: Main Dish, Dinner, Steak, Tomato, Barbecue & Grilling

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