Steak Sliders with Artichoke Spread & Horseradish Greens
Steak Sliders with Artichoke Spread & Horseradish Greens might be just the main course you are searching for. For $2.69 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This dairy free recipe has 394 calories, 18g of protein, and 23g of fat per serving. A few people made this recipe, and 49 would say it hit the spot. If you have swiss chard, lemon juice, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Foxes Love Lemons. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 27 minutes. With a spoonacular score of 67%, this dish is solid. Similar recipes are Collard Greens & Artichoke Spread, Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets, and Sliders with Bacon and Horseradish Sauce.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 7 minutes
Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 package (10 ounces) La Terra Fina Chunky Artichoke Parmesan Garlic Dip
2 garlic cloves, minced
1/2 teaspoon ground black pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1-1/2 pounds skirt steak, cut crosswise into 6-inch wide pieces
8 potato slider buns
4 cups shredded Swiss chard
Vegetable oil
2 tablespoons Worcestershire sauce
Equipment:
whisk
bowl
baking pan
oven
frying pan
Cooking instruction summary:
Make the Steak:In small bowl, whisk together garlic, vinegar, lemon juice, olive oil, Worcestershire sauce, mustard and pepper.Place steak in shallow baking dish; pour marinade over. Cover and refrigerate at least 4 hours or up to overnight, turning once if possible.Preheat oven to 400 degrees F. Remove steak from marinade; discard marinade. Heat large cast iron or heavy skillet over medium-high heat. Working in batches if necessary, add just enough vegetable oil to lightly coat skillet and transfer steak to skillet. Cook 90 seconds per side, turning once. Transfer skillet to oven and bake 5 minutes.Transfer steak to cutting board; cover loosely with foil and let stand 10 minutes before thinly slicing against the grain.Make the Horseradish Greens: Place chard, lemon juice and horseradish in large bowl. Using hands, gently massage horseradish and lemon juice into chard for about a minute.To assemble, divide sliced steak between bottoms of buns. Top with Horseradish Greens. Spread tops of buns with dip and place over greens. Serve immediately.
Step by step:
1. Make the Steak:In small bowl, whisk together garlic, vinegar, lemon juice, olive oil, Worcestershire sauce, mustard and pepper.
2. Place steak in shallow baking dish; pour marinade over. Cover and refrigerate at least 4 hours or up to overnight, turning once if possible.Preheat oven to 400 degrees F.
3. Remove steak from marinade; discard marinade.
4. Heat large cast iron or heavy skillet over medium-high heat. Working in batches if necessary, add just enough vegetable oil to lightly coat skillet and transfer steak to skillet. Cook 90 seconds per side, turning once.
5. Transfer skillet to oven and bake 5 minutes.
Transfer steak to cutting board; cover loosely with foil and let stand 10 minutes before thinly slicing against the grain.Make the Horseradish Greens
1. Place chard, lemon juice and horseradish in large bowl. Using hands, gently massage horseradish and lemon juice into chard for about a minute.To assemble, divide sliced steak between bottoms of buns. Top with Horseradish Greens.
2. Spread tops of buns with dip and place over greens.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
