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This simply seasoned steak comes together quickly for an easy weeknight meal. Perfect with a creamy mashed veggie, tangy homemade mustard, and crisp pickled onions.

INGREDIENTS

Other Recipe Suggestions

Horseradish Parsnip Puree

Quick Pickled Onions

Whole Grain Beer Mustard

Fire up the grill to medium-high. (Or heat 1 Tbsp. vegetable oil in a cast iron skillet on the stovetop over high heat until shimmering.) Season steak on both sides with salt & pepper and cracked caraway; press the caraway into the steak as much as possible. Place steak on grill (or in skillet) and sear about 3 min. per side for a pink center. Remove steak from heat, cover with foil, and let rest for at least 5 min. Cut steak across the grain into thin strips and serve.

Build open-faced crostini or sandwiches using the optional condiments and toppings. This is perfect served over our Horseradish Parsnip Puree.

ITEMS IN THIS RECIPE

Salt & Pepper Tableside Seasoning

114

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Dutch Caraway Seeds

46

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