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I used a sirloin and had great results. I was a little leary of so much horseradish but never fear, it has a great flavor with all the garlic and pepper. The only problem I had was keeping the crust on so I put it on the George Foreman and WOW! Great recipe Risë!

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riffraff May 20, 2002

Risë, this was unbelievable. Reading that other people had problems with the crust falling off, we made a foil boat for the steaks and did them on the grill with some hickory chips. We loved the steaks done this way and this is a keeper for us. Thanks for posting!

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Titanium Chef June 04, 2002

I too used top sirloin..it was on sale this week. I ended up marinading for more like 4 hours and what a tender tasty steak. I love garlic so I probably ended up putting in a little bit more, but otherwise followed the recipe. Thanks for a great idea!

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Tish June 02, 2002

I used Tenderloin but was not happy with the marinade paste falling off - I can't imagine that would be the original Central Market recipe. I'm calling them tomorrow to find out because the flavor was great. Thanks to Titanium Chef for suggesting foil protection -- that could be a great help and I did follow the instructions and do Tinatium Chef's onions - they were awsome.

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Sue Masters June 13, 2002

I did not like this recipe. I thought the horseradish overpowered everything else. I used ribeyes and the broiler and did not have a problem with the crust falling off, however I ended up scraping it off anyway. I may try this again by mixing bread crumbs with smaller amounts of horseradish and pepper.

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misfit August 16, 2002

We had these for a 4th of July cook-out. We used strip steaks. The combination of flavors on these steaks is great! I used dijon mustard and all 12 garlic cloves. We really loved these steaks! We used a grill basket to ensure we didn't lose any of the crust. Thanks, Rise! Will make these again!

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MizzNezz July 05, 2002

Just got done eating these! excellant!! if you're a fan of horseradish, and garlic (of course, it's a Rise recipe) then this is for you. we grilled them outside, i used tenderlion's they were so good, i will definately make this again! another winner Rise!

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bratty May 30, 2002

I tried this recipe over Memorial Day weekend and all I can say is that it gave an excellent flavor to the porterhouse steak that I used. The extra kick of the spicy mustard and horseradish along with the garlic was a real treat to the taste buds! This is a keeper - thank you Risë!

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Maine-iac May 29, 2002

Very Tasty. Used New York Steaks w/spicy mustard. I even went and bought a flat b'bque grill (needed one anyway, they are great for grilling vegies). Forgot to spray it, so I still had some difficulty with the crust. Surprisingly, the family thought the mustard overpowered. A strong receipe that I will try again.

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joiathome September 15, 2002

Thanks for a great recipe! This made a cheap sirloin taste really great with no sauce at all! Some of the crust did fall off, but there was no worry about that because all the flavor was still there, and man, oh man what a flavor it is! I think this might be one of the best steaks I have ate in my life! Rise, you've really got a winner! **********

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Sue Lau June 03, 2002
Garlic & Horseradish Crusted Steaks