See Us Eat: Dinner at Home

Wednesday, August 15, 2007

Dinner at Home

Turnips with Horseradish and Pan Fried NY Strip Steak
A twist on the standard American meat and potatos dinner.

Horseradish Turnips
-8 baby turnips
-2 tb cream
-1 ts horseradish
-salt and pepper to taste
-1 tb butter

Peel and quarter the turnips. Put a pot of water on to boil with some salt. When the water is boiling, add the turnips and boil until just fork tender. Drain immediately. In a frying pan melt the butter and dump in the turnips. Sautee until browned. Mix the cream and horseradish together and pour over the turnips. Stir to coat. Season with salt and pepper and serve.

Steaks
-2 steaks
-1 tb steak seasoning
-2 tb worcestershire sauce
-1 tb butter
-1 ts olive oil

Poke the steaks with a fork on both sides, season with worcestershire and steak seasoning. Let sit for 15 minutes or so. Heat a pan with the butter and olive oil. When hot, cook the steaks for 3 minutes on each side for medium rare.

Labels: beef, dinner recipes, homemade, turnip

# posted by Giao and Alexis @ 8:06 PM

Comments:

I never poke holes in meat especially if I am going to fry or grill it. I think it makes all those good meat flavors run out and you end up with flat tasting, dry meat.

I understand you want to get the marinate in there, but my experience is that if you have a little bit of salt in your marinade it will get drawn in by osmosis. This even works with dry rubs.

# posted by

Anonymous : 5:23 PM

Thanks for the comment. Actually, poking the meat prior to searing really has no ill effects, at least in my experience. I would, of course, never poke or cut into meat after it's been added to the pan as once you do create that outer sear/crust, then the juices have something to run out of, and they certainly do.

# posted by