Reuben strip steak
If you want to add more gluten free recipes to your recipe box, Reuben strip steak might be a recipe you should try. For $4.58 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 42g of protein, 46g of fat, and a total of 601 calories. This recipe from Running to the Kitchen has 85 fans. It works well as a main course. If you have mayonnaise, ketchup, extra virgin olive oil, and a few other ingredients on hand, you can make it. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes about 25 minutes. With a spoonacular score of 74%, this dish is good. If you like this recipe, you might also like recipes such as Grilled New York Strip Steak with Beer and Molasses Steak Sauce, New York Strip Steak, and Strip-Steak Sandwiches.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon butter
1 dill pickle, finely chopped
2 tablespoons extra virgin olive oil
1 teaspoon prepared creamy horseradish
juice of ½ a lemon
2 tablespoons ketchup
1½ tablespoons mayonnaise
salt and pepper
1 cup sauerkraut, drained
2 12 ounce strip steaks
4 slices swiss cheese or Jarlsberg
Equipment:
frying pan
bowl
Cooking instruction summary:
Season both sides of the steaks with the olive oil, salt and pepper.Heat a large skillet over medium-high heat.Add the butter to the skillet once hot to melt.Place the steaks in the skillet and cook for about 4 minutes on one side until nicely browned.Flip steaks, top each with two slices of cheese, cover the skillet and let cook another 3 minutes until cheese is melted.Transfer steaks to a plate and let sit.Spoon the sauerkraut onto the skillet (in the steak grease) in two flattened piles. Continue cooking over medium high heat for about 5 minutes until golden brown and starting to crisp on the edges.While that cooks, make the sauce by combining the yogurt, lemon juice, mayonnaise, ketchup, pickle and horseradish in a small bowl. Season with salt and pepper to taste.Transfer each pile of the sauerkraut to the top of the steaks.Spoon the sauce over the top and serve.
Step by step:
1. Season both sides of the steaks with the olive oil, salt and pepper.
2. Heat a large skillet over medium-high heat.
3. Add the butter to the skillet once hot to melt.
4. Place the steaks in the skillet and cook for about 4 minutes on one side until nicely browned.Flip steaks, top each with two slices of cheese, cover the skillet and let cook another 3 minutes until cheese is melted.
5. Transfer steaks to a plate and let sit.Spoon the sauerkraut onto the skillet (in the steak grease) in two flattened piles. Continue cooking over medium high heat for about 5 minutes until golden brown and starting to crisp on the edges.While that cooks, make the sauce by combining the yogurt, lemon juice, mayonnaise, ketchup, pickle and horseradish in a small bowl. Season with salt and pepper to taste.
6. Transfer each pile of the sauerkraut to the top of the steaks.Spoon the sauce over the top and serve.
Nutrition Information:
covered percent of daily need
