Sesame-Crusted Steaks With Buttermilk-Horseradish Sauce

Tangy buttermilk, cool sour cream and the distinct flavor of horseradish combine to make a unique sauce for sesame-crusted steak. Be sure not to use thick-cut steaks for this (unless you like your steak really rare) because the sesame seeds will burn before the steak gets cooked through. From "Robin to the Rescue" by Robin Miller.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Season the steaks all over with salt and pepper. Press the sesame seeds into both sides of the steaks.
  • Heat the oil in a large skillet over medium-high heat until hot, 1 to 2 minutes. Add the steaks and cook for 3 to 5 minutes per side for medium doneness. Remove from the heat and let stand for 5 minutes before serving.
  • Meanwhile, in a medium bowl, whisk together the buttermilk, sour cream, horseradish, mustard, and chives. Season with salt and pepper.
  • Serve the steaks with the sauce spooned over the top.
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@mailbelle
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@mailbelle
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"Tangy buttermilk, cool sour cream and the distinct flavor of horseradish combine to make a unique sauce for sesame-crusted steak. Be sure not to use thick-cut steaks for this (unless you like your steak really rare) because the sesame seeds will burn before the steak gets cooked through. From "Robin to the Rescue" by Robin Miller."

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  1. mailbelle
    Tangy buttermilk, cool sour cream and the distinct flavor of horseradish combine to make a unique sauce for sesame-crusted steak. Be sure not to use thick-cut steaks for this (unless you like your steak really rare) because the sesame seeds will burn before the steak gets cooked through. From "Robin to the Rescue" by Robin Miller.
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