For this week’s challenge, I decided to riff on the old classic Prime Rib Roast with Horseradish Cream. It’s a dish I’ve always loved, but rarely prepare as the time and expense involved suggest it for special occasions. This sized down version of the old chestnut is made with marinated sliced sirloin wrapped around some fresh basil, then slathered with a horseradish-lemon cream sauce after spending a few quick minutes in a grill pan. Serve a few skewers per person as the protein in a full meal, or as little bites at a party, either way, your gang will be begging for more.
Test Kitchen Notes
Oui, Chef's clever riff on the traditional Sunday roast had our mouths watering before we even fired up the stove. His marinated sirloin roll-ups are tender and succulent, and the rosemary skewers make for a pretty sensational presentation. The horseradish cream is tangy and lush, with a dual zip from both pink peppercorns and the prepared horseradish. It's up to you and your taste buds, but we used the maximum amount of horseradish. Because that's how we roll. - A&M —The Editors
- Serves 2
Sirloin steak about 1 1/2 inches thick and cut into 1/8” thin planks against the grain
rosemary skewers (or metal skewers) per steak
cloves garlic, finely minced
finely minced fresh thyme
Microplaned zest of 1 lemon
prepared horseradish (or more to taste)
Kosher salt and freshly ground black pepper to taste
large basil leaves
- Make the marinade by whisking together the mustard, garlic, soy, thyme, pimenton and EVOO. Set aside. This will make enough marinade for 2 steaks. Each steak will make 9-10 “rolls”.
- For the horseradish sauce, whisk together the creme fraiche, cream, horseradish, and lemon zest. Season to taste with salt and pepper. Sprinkle with a few pink peppercorns if you have them, and set aside.
- Slice the sirloin against the grain into 1/8” thick planks. It helps to throw the steak into the freezer to firm up for 45 minutes to I hour before you attempt to slice it this thin.
- Brush each slice of steak on both sides with the marinade, place on a platter, cover, and refrigerate for 1 hour.
- Prep your rosemary skewers by peeling off the lower leaves and sharpening the naked end of a few sprigs. Lay each marinated steak strip on a cutting board and top with fresh basil leaves. Roll tightly and skewer onto the rosemary sprigs, leaving some breathing room between each “roll”. Wrap the exposed rosemary leaves in some aluminum foil to keep them from getting totally charred when you cook the skewers.
- Pre-heat a grill pan over high heat, and when very hot, coat with a thin layer of canola oil. Lay each skewer into the pan with the foiled ends hanging out, lower the heat a touch, press the meat down into the pan with some tongs and cook for about 1:30-2:00 minutes per side.
- Remove the skewers to a cutting board, sprinkle lightly with a fleur de sel (Maldon would be lovely), and serve with the horseradish cream.