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Pan-Fried Steak With Horseradish Rutabaga Mash

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Rutabaga, also called turnip, is an often overlooked (but tasty) root vegetable. With a texture similar to potatoes, rutabaga is delicious mashed or roasted. It is available year-round and stays fresh thanks to its waxy skin. You can use a sharp knife to peel the skin away, or buy the vegetable already peeled and cubed.

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Ingredients

  • Horseradish Rutabaga Mash:
  • 1 lb (454 g) beef top sirloin grilling steaks
  • 1/2 tsp (2 mL) smoked paprika
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 tsp (5 mL) vegetable oil
  • 1 rutabaga, (about 1-3/4 lb/790 g), peeled and cubed
  • 2 cloves garlic
  • 1 lb (454 g) russet potatoes, peeled and cubed
  • 1/4 cup (60 mL) light sour cream
  • 2 tbsp (30 mL) prepared horseradish
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/4 cup (60 mL) chopped fresh chives

Details

Preparation

Step 1

Horseradish Rutabaga Mash: In pot of boiling salted water, cook rutabaga and garlic for 15 minutes; add potatoes. Cook until rutabaga is fork-tender, about 10 minutes; drain. In food processor, pulse together rutabaga, garlic, potatoes, sour cream, horseradish, salt and pepper until smooth. Stir in chives.

Meanwhile, rub steak all over with paprika, salt and pepper. In cast-iron or nonstick skillet, heat oil over medium-high heat; fry steak, turning once, until medium-rare, 4 to 8 minutes. Transfer to cutting board; let stand, uncovered, for 5 minutes. Slice across the grain.

Serve with mash.

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