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Description
Rachael Ray Magazine
Ingredients
US|METRIC
2 SERVINGS
- 1 stick butter (softened)
- 5 Tbsp. grated Parmesan
- 2 1/2 Tbsp. fresh horseradish (grated)
- 2 ribeye steaks
- 2 Tbsp. EVOO
- 2 cups arugula
- 1 cup cherry tomatoes (halved)
- 2 tablespoons white balsamic vinegar
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Directions
- In bowl, mix first 3 ingredients; season with pepper. Transfer to parchment paper and roll into log, twisting both sides to seal; freeze until firm. Brush steaks with 1 tbsp. EVOO; season. Grill over high, 5 minutes per side for medium-rare. Top each with pat of horseradish butter. In bowl, toss remaining ingredients; season. Serve salad with steaks.
NutritionView More
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1400Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1400Calories from Fat1080 |
| % DAILY VALUE |
| Total Fat120g185% |
| Saturated Fat54g270% |
| Trans Fat |
| Cholesterol325mg108% |
| Sodium800mg33% |
| Potassium1180mg34% |
| Protein67g |
| Calories from Fat1080 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars7g |
| Vitamin A50% |
| Vitamin C30% |
| Calcium25% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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