Grilled Garlic Sirloin with Zesty Horseradish Cream
Elevate your grilling game with this Grilled Garlic Sirloin with Zesty Horseradish Cream. Perfectly seasoned sirloin steaks are infused with a fragrant garlic oil and grilled to perfection, delivering a deliciously smoky flavor that pairs beautifully with a rich and tangy horseradish cream sauce. Ideal for summer cookouts or a cozy dinner at home, this dish is sure to impress your guests while being simple enough for any home cook to master. Serve alongside your favorite sides for a complete and satisfying meal.
4
Servings
340
Calories
8
Ingredients
Ingredients
Sirloin steaks
4 (4-ounce portions)
Olive oil
1/4 cup (for brushing)
Garlic cloves
3 (minced)
Light sour cream
1 cup (for the sauce)
Prepared horseradish
6 tablespoons (drained)
Fresh chives
1/4 cup (finely chopped)
Kosher salt
3/4 teaspoon (divided)
Fresh ground black pepper
1/2 teaspoon (divided)
Instructions
1
Remove the sirloin steaks from the refrigerator and allow them to rest at room temperature for about 20 minutes before grilling. This helps achieve an even cook.
2
In a small saucepan, combine the olive oil and minced garlic. Warm the mixture over low heat for approximately 2 minutes to infuse the oil, then remove from heat and let it steep for about 15 minutes.
3
While the garlic oil is infusing, prepare your grill according to your preference, ensuring it's hot and ready for cooking.
4
In a separate small bowl, whisk together the light sour cream, prepared horseradish, chopped chives, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Once mixed, cover the bowl and refrigerate to let the flavors meld.
5
Brush each steak on both sides with 1 teaspoon of the garlic oil, then season evenly with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
6
Place the seasoned steaks on the preheated grill and cook over high heat for 4 to 5 minutes, brushing the steaks with the remaining garlic oil every minute to enhance flavor and prevent sticking. Look for a nice golden brown, slightly charred exterior.
7
Turn the steaks over and continue grilling for an additional 5 to 6 minutes or until they reach an internal temperature of at least 145°F (medium-rare). Use a meat thermometer for accuracy.
8
After grilling, transfer the steaks to a platter, cover with aluminum foil to keep warm, and allow them to rest for about 5 minutes. This will help the juices redistribute, ensuring a tender bite.
9
Slice the steaks, serve with the zesty horseradish cream sauce on the side, and enjoy your deliciously grilled garlic sirloin!
Nutrition Information
22.5g
Fat
4.5g
Carbs
28g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Garlic Sirloin with Zesty Horseradish Cream?
It is a dish featuring sirloin steaks seasoned with garlic-infused oil and served with a tangy horseradish cream sauce.
What cut of meat is required for this recipe?
The recipe calls for four 4-ounce portions of sirloin steak.
How many servings does this recipe yield?
This recipe makes 4 servings.
How many calories are in one serving?
Each serving contains 340 calories.
What is the first step in preparing the steaks?
Remove the steaks from the refrigerator and let them rest at room temperature for 20 minutes to ensure even cooking.
How do I make the garlic infusion oil?
Combine olive oil and minced garlic in a saucepan and warm over low heat for 2 minutes.
How long should the garlic oil steep?
After warming, let the garlic oil steep for approximately 15 minutes.
What are the ingredients for the Zesty Horseradish Cream?
The sauce consists of light sour cream, prepared horseradish, fresh chives, kosher salt, and black pepper.
Should the horseradish sauce be refrigerated?
Yes, once mixed, the sauce should be covered and refrigerated to let the flavors meld.
How do I season the steaks before grilling?
Brush each side with 1 teaspoon of garlic oil and season with kosher salt and black pepper.
What grill setting should I use?
The steaks should be cooked over high heat on a preheated grill.
How long do I cook the first side of the steak?
Cook the steaks on the first side for 4 to 5 minutes.
How long do I cook the second side of the steak?
Continue grilling for an additional 5 to 6 minutes after turning them over.
How often should I brush the steaks with oil while grilling?
Brush the steaks with the remaining garlic oil every minute while they are on the grill.
What is the recommended internal temperature for the steak?
The steaks should reach an internal temperature of at least 145 degrees Fahrenheit for medium-rare.
How long should the steaks rest after being grilled?
The steaks should rest on a platter, covered with foil, for about 5 minutes.
Why is it important to let the steaks rest?
Resting allows the juices to redistribute, which ensures the meat is tender and flavorful.
What is the total fat content per serving?
There are 22.5 grams of fat per serving.
How much protein is provided in each serving?
Each serving provides 28 grams of protein.
What is the carbohydrate count for this dish?
The dish contains 4.5 grams of carbohydrates per serving.
How many garlic cloves are used in the recipe?
The recipe uses 3 minced garlic cloves.
What kind of horseradish should I use?
Use 6 tablespoons of prepared horseradish that has been drained.
How much olive oil is needed?
The recipe requires 1/4 cup of olive oil for the garlic infusion.
What type of salt is recommended?
Kosher salt is used for both the steak seasoning and the sauce.
How much sour cream is in the horseradish sauce?
The sauce uses 1 cup of light sour cream.
Are the chives fresh or dried?
The recipe calls for 1/4 cup of finely chopped fresh chives.
Can I use a meat thermometer for this recipe?
Yes, a meat thermometer is recommended for accuracy when checking the internal temperature.
How should the steaks be presented?
Slice the steaks and serve them with the zesty horseradish cream sauce on the side.
Is this recipe suitable for summer cookouts?
Yes, it is ideal for summer cookouts, BBQs, or cozy home dinners.
What makes the exterior of the steak special?
The combination of garlic oil and high heat creates a nice golden brown, slightly charred exterior.