Blackened Steaks and Horseradish Cream With Butter-Basted Potatoes

By samara72

Ingredients

• Blackened Steaks and Horseradish Cream
• olive oil cooking spray
• 1 1/2 lb grilling steaks (such as ribeye, top sirloin, or strip)
• 2 tablespoons blackening seasoning
• 4 ounces whipped cream cheese spread
• 1/4 cup half-and-half
• 2 tablespoons prepared horseradish
• Butter-Basted Potatoes
• 4 medium white potatoes (rinsed)
• 4 tablespoons unsalted butter
• 1 medium onion (rinsed)
• 1 teaspoon herb-seasoned salt
• 1/2 teaspoon pepper
• 4 slices bacon

Details

Servings 4

Preparation

Step 1

1.Coat grill rack with cooking spray; preheat grill.
2. Cut steak into four portions, if desired. Season both sides of steaks with blackening seasoning. Place steaks on grill (wash hands); close lid (or cover loosely with foil). Grill 4–6 minutes on each side or until internal temperature reaches 145°F (for medium-rare). Use a meat thermometer to accurately ensure desired doneness. (Grills vary widely; adjust time as needed.)
3. Meanwhile, whisk remaining ingredients, in small bowl, until blended and smooth. Serve horseradish cream with steaks.



1. Preheat oven to 475ºF. Cut potatoes into quarters; place in microwave-safe bowl. Top with butter; cover and microwave on HIGH 5 minutes. Meanwhile, slice onion thinly.
2. Stir potatoes to evenly coat with butter; microwave 5 more minutes or until potatoes are hot and just beginning to soften.
3. Transfer potatoes to 2-quart baking dish and arrange in single layer. Sprinkle with seasoned salt and pepper. Arrange onion slices evenly over potatoes; top with bacon slices. Bake 15 minutes or until potatoes are tender and bacon is browned and semi-crisp. Serve. (Makes 6 servings.)