
Blood Orange Parmesan Steak Crisp
HANDS-ON TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
SERVES: 8
TOTAL TIME: 30 MINUTES
SERVES: 8
INGREDIENTS
- ½ cup sour cream1½ Tbsp. horseradish
1 tsp. Sun Orchard® Blood Orange Juice
1 oz. extra virgin olive oil
16 oz. choice or prime New York strip steak
Salt and pepper to taste
½ lb. fresh Parmesan cheese, grated
DIRECTIONS
- In a medium bowl combine sour cream, horseradish and blood orange juice.
- In a 12″ sauté pan, heat oil untill smoking. Season steak with salt and pepper and sear in hot oil, cooking to desired doneness.
- Let steak rest at least 5 minutes.
- Preheat oven to 300° F.
- Measure 1 Tbsp. of freshly grated parmesan cheese and place into mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4″ apart. Bake on middle rack of the oven for 5 – 6 minutes or until golden. Remove from oven & set aside.
- Thinly slice steak, placing on top of a parmesan crisp and top with mixed horseradish cream sauce.
- Serve immediately.