Name: Garlic Sliced Steak With Watercress And Horseradish Baby Potatoes Recipe
Total time: 10 min
Yield: 4
Cuisine: American

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Garlic Sliced Steak With Watercress And Horseradish Baby Potatoes Recipe

Rachael Ray Every Day

Crawler

American

Non Vegetarian

Baby Potatoes,  Halved

Salt

Extra virgin olive oil

Large cloves garlic,  thinly sliced lengthwise

Sirloin steak,  patted dry

Flour,  for coating

Sweet smoked paprika

Tomato paste

White wine

Watercress,  trimmed

Sour cream or creme fraiche

Milk or 1/2 and half

Prepared horseradish

In a large pot, add the potatoes and enough water to cover. Bring to a boil, salt it and cook until the potatoes are tender, about 15 minutes. Drain.

step 1

Meanwhile, in a large skillet, add the evoo, 4 turns of the pan, and the garlic. Set over medium heat and fry the garlic until golden and crisp. Using a slotted spoon, transfer to a plate. Reserve the skillet with the oil.

step 2

On a cutting board, slice the steak thinly crosswise. Toss with a little flour and the paprika. Heat the reserved skillet over medium-high heat. Working in 2 batches, cook the meat until browned all over, 3 to 4 minutes. Transfer to a warm platter.

step 3

Stir the tomato paste into the skillet over medium-high heat for 30 seconds. Add the wine and scrape the bottom of the pan. Pour the sauce over the steak. Top with the watercress and reserved garlic chips.

step 4

Mash the potatoes with the sour cream, milk, horseradish and most of the chives; season with salt. Sprinkle the remaining chives on top. Serve alongside the steak.

step 5

Rachael Ray