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Grilled Steak Bruschetta With Horseradish Cream

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ready in: 2-5 hrs
serves/makes:   8

recipe id: 68666
cook method: outdoor grill

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1 1/2 pound rib-eye steak, 2 inches thick
salt and pepper, to taste
1/3 cup mayonnaise
3 tablespoons bottled white horseradish
olive oil, for sprinkling
1 loaf (1 pound size) crusty bread, thickly sliced and halved
2 tomatoes, thinly sliced
1 bunch scallions, green part only, coarsely chopped


Season the steak with salt and plenty of pepper, pressing and rubbing the seasoning into the meat. Cover loosely and refrigerate for 2 hours or until ready to use.

Prepare a gas or charcoal grill.

In a bowl, stir the mayonnaise and horseradish together with salt and pepper. If the mixture seems too thick, add 1 teaspoon of water. Cover and refrigerate.

When the grill is ready, sprinkle the steak lightly with oil. Grill the steak for 8 to 10 minutes, turning once, or until the meat registers 125 degrees on a meat thermometer for medium rare (cook it a few minutes longer for medium beef). Remove the steak from the grill and transfer it to a cutting board; let it rest for 10 minutes.

Sprinkle the bread with oil and toast it on the grill until golden.

Thinly slice the steak and set half a slice on each piece of bread. Add a slice of tomato, a dollop of the horseradish cream, and sprinkle with scallions. Serve at once.

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Nutritional data has not been calculated yet.

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