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Sesame-crusted steaks with buttermilk-horseradish sauce

Serves 4 Servings


  • 4 boneless sirloin steaks
  • 1 tablespoon olive oil
For the buttermilk–horseradish sauce
  • 4 boneless sirloin steaks
  • 1 tablespoon olive oil
  • 2 tablespoon prepared horseradish
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced fresh chives


Baking Directions:


Season the steaks all over with salt and pepper.

Press the sesame seeds into both sides of the steaks.


Heat the oil in a large skillet over medium-high heat until hot, 1 to 2 minutes.

Add the steaks and cook for 3 to 5 minutes per side for medium doneness.

Remove from the heat and let stand for 5 minutes before serving.


Meanwhile, in a medium bowl, whisk together the buttermilk, sour cream, horseradish, mustard and chives.

Season with salt and pepper.


Serve the steaks with the sauce spooned over the top.

Make it a meal kit: Prepare the sauce and store it in a sealable container for up to three days in the refrigerator.

Morph it: Make a double batch of the steaks and morph the extra into warm steak and penne salad with tomato soup French dressing.

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