The fun thing about our local co-op is we can find unusual ingredients not normally found in our box store groceries. This time I found fresh horseradish root. As we are fans of this ingredient when we have roast beef I figured I would branch out a bit and play around with it. If you ever have stuffed sinuses have a bite of fresh horseradish. It will make you stand up and blink!
I planned an easy dinner to make because our plan was to whack some tennis balls back and forth. But it rained. Boo. Now that is is finely warm enough we were looking forward to running around and having some fun. That will have to wait.
I decided to do grilled portobello caps with steak and horseradish sauce.
Oregano is growing like crazy in our garden so I choice to use some to pretend I was making some kind of dent in the abundance of the herb. I made up a marinade of olive oil, white balsamic vinegar, chopped garlic and oregano. The ratio of oil and vinegar is 2 to 1. Season with salt and pepper. Mix well and add the mushrooms.
Set aside. On to the horseradish!
I had some plain Greek yoghurt so I used it as the base for my sauce. In a small bowl add 8 oz of yoghurt, about 2 tsp of fresh thyme, salt and pepper, a few squirts of lemon juice, and grated horseradish. The amount is up to you depending on how much zing you want. I do suggest adding a bit at a time until you hit the level of heat you want.
When I bought the steak, the way it was packaged it looked like two equal pieces which is what you want when serving two people. Does this look equal to you?
Like the moon to the earth! Season with salt and pepper and a dry rub of your choice. We like using the Salt Lick Spicy Dry Rub. Grill the steak and mushroom until cooked. We like ours on the rare side.
After letting the steak rest slice it and spoon the sauce over the meat to serve. Grate an aged Italian cheese of your choice over the mushrooms.
A perfect meal for after an activity like tennis. I hope we get to that soon! Maybe this weekend. 🙂