Steak Sliders with Artichoke Spread & Horseradish Greens

Steak Sliders with Artichoke Spread & Horseradish Greens might be just the main course you are searching for. For $2.69 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This dairy free recipe has 394 calories, 18g of protein, and 23g of fat per serving. A few people made this recipe, and 49 would say it hit the spot. If you have swiss chard, lemon juice, garlic, and a few other ingredients on hand, you can make it. It is brought to you by Foxes Love Lemons. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes roughly 27 minutes. With a spoonacular score of 67%, this dish is solid. Similar recipes are Collard Greens & Artichoke Spread, Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish Beets, and Sliders with Bacon and Horseradish Sauce.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 7 minutes

 

Ingredients:

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 package (10 ounces) La Terra Fina Chunky Artichoke Parmesan Garlic Dip

2 garlic cloves, minced

1/2 teaspoon ground black pepper

2 tablespoons prepared horseradish

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1-1/2 pounds skirt steak, cut crosswise into 6-inch wide pieces

8 potato slider buns

4 cups shredded Swiss chard

Vegetable oil

2 tablespoons Worcestershire sauce

Equipment:

whisk

bowl

baking pan

oven

frying pan

Cooking instruction summary:

Make the Steak:In small bowl, whisk together garlic, vinegar, lemon juice, olive oil, Worcestershire sauce, mustard and pepper.Place steak in shallow baking dish; pour marinade over. Cover and refrigerate at least 4 hours or up to overnight, turning once if possible.Preheat oven to 400 degrees F. Remove steak from marinade; discard marinade. Heat large cast iron or heavy skillet over medium-high heat. Working in batches if necessary, add just enough vegetable oil to lightly coat skillet and transfer steak to skillet. Cook 90 seconds per side, turning once. Transfer skillet to oven and bake 5 minutes.Transfer steak to cutting board; cover loosely with foil and let stand 10 minutes before thinly slicing against the grain.Make the Horseradish Greens: Place chard, lemon juice and horseradish in large bowl. Using hands, gently massage horseradish and lemon juice into chard for about a minute.To assemble, divide sliced steak between bottoms of buns. Top with Horseradish Greens. Spread tops of buns with dip and place over greens. Serve immediately.

 

Step by step:


1. Make the Steak:In small bowl, whisk together garlic, vinegar, lemon juice, olive oil, Worcestershire sauce, mustard and pepper.

2. Place steak in shallow baking dish; pour marinade over. Cover and refrigerate at least 4 hours or up to overnight, turning once if possible.Preheat oven to 400 degrees F.

3. Remove steak from marinade; discard marinade.

4. Heat large cast iron or heavy skillet over medium-high heat. Working in batches if necessary, add just enough vegetable oil to lightly coat skillet and transfer steak to skillet. Cook 90 seconds per side, turning once.

5. Transfer skillet to oven and bake 5 minutes.


Transfer steak to cutting board; cover loosely with foil and let stand 10 minutes before thinly slicing against the grain.Make the Horseradish Greens

1. Place chard, lemon juice and horseradish in large bowl. Using hands, gently massage horseradish and lemon juice into chard for about a minute.To assemble, divide sliced steak between bottoms of buns. Top with Horseradish Greens.

2. Spread tops of buns with dip and place over greens.

3. Serve immediately.


Nutrition Information:

Quickview
394k Calories
17g Protein
23g Total Fat
31g Carbs
13% Health Score
Limit These
Calories
394k
20%

Fat
23g
36%

  Saturated Fat
13g
84%

Carbohydrates
31g
10%

  Sugar
4g
5%

Cholesterol
35mg
12%

Sodium
161mg
7%

Get Enough Of These
Protein
17g
35%

Vitamin K
156µg
149%

Manganese
0.75mg
38%

Vitamin B6
0.72mg
36%

Zinc
4mg
28%

Selenium
18µg
26%

Vitamin C
19mg
24%

Vitamin A
1114IU
22%

Vitamin B12
1µg
20%

Vitamin B3
3mg
18%

Iron
3mg
18%

Phosphorus
157mg
16%

Vitamin B2
0.25mg
14%

Potassium
434mg
12%

Calcium
112mg
11%

Copper
0.2mg
10%

Fiber
2g
10%

Magnesium
39mg
10%

Vitamin E
1mg
10%

Vitamin B1
0.12mg
8%

Vitamin B5
0.59mg
6%

Folate
8µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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