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How to Make Classic Steak Tartare (Beef Tartare)

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Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!

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overhead view of raw steak tartare on a white plate topped with an egg yolk and small pickles and bread on the side

Easy homemade beef tartare

Head’s up carnivores: You can learn How to Make Classic Steak Tartare in just a few simple steps. It’s like fine dining, but at home!

This classic French recipe is easy to find in bistros, cafes, and restaurants around Europe. I played with the flavor profile in this steak tartare recipe to include traditional French ingredients while still putting my own playful spin on it. Every bite is bold, acidic, and still completely satisfying.

If you’ve never tried raw meat before, I urge you to start now! Spicy Salmon Sashimi (A.K.A. raw fish) is one of my favorite meals because you don’t miss out on any of the natural flavors in the meat. The same is true in beef tartare, where the lean and beefy flavors are the star of the show. A few extra ingredients, like capers, shallots, cornichons, and mustard only amplify these delicious flavors!

Important note: Raw eggs and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

womans hand using bread to scoop steak tartare off of a white plate

What is beef tartare?

Beef or steak tartare is made from raw ground steak (and sometimes horse meat). For added flavor, the steak is mixed with capers, Worcestershire sauce, herbs, pickled vegetables, and more. To finish, the ground steak mixture is shaped into rounds using round cookie cutters and topped with a raw egg yolk.

Is steak tartare safe to eat?

Steak tartare is safe to eat as long as it’s prepared properly and handled safely. There is always a risk of foodborne illness when eating raw meat (or any food, really), but you can do your best to avoid them with these practices:

  • Always choose high quality beef when making beef tartare.
  • Let your butcher know the steak will be eaten raw. They’ll make sure to give you a really fresh, lean steak.
  • Keep the meat refrigerated at all times (besides assembling and serving).
  • Use gloves when handling the raw steak.
small white bowls holding chopped vegetables and raw steak

Beef tartare ingredients

  • Lean steak – Start with a very good lean steak, like sirloin, beef tenderloin, or top round beef. Ask your butcher for a fresh steak and tell them you’ll be eating it raw.
  • Capers – These add a nice acidity to help balance out the flavors.
  • Cornichons – Or small dill pickles. Just don’t use sweet pickles.
  • Shallots – To give each bite a subtle savory flavor.
  • Worcestershire sauce – A classic choice in most beef tartare recipes. Its bold umami flavors play well with the acidity in each bite.
  • Parsley – Fresh is best!
  • Egg yolks – To serve on top of the beef tartare or to mix in with the meat. Make sure you use fresh eggs and keep them refrigerated up until it’s time to serve.
chopping raw steak on a black board
mixing chopped red meat and vegetables with a spoon in a white bowl
womans hands dumping a round piece of steak tartare from a white ramekin onto a white plate

How to prepare and cut beef tartare

  1. Trim the fat: There shouldn’t be much since the steak is lean, but try to remove any tendons or large pieces of fat.
  2. Freeze the steak: Allowing the steak to firm up in the freezer for at least 20 minutes will make cutting it so much easier.
  3. Cut and mince the steak: Use a sharp knife to cut the frozen steak into ¼-inch slices, then into ¼-inch strips. Mince the strips into very fine pieces. Add it to a plate and chill in the fridge until it’s time to prepare the extra flavors.

How to make classic steak tartare

  1. Prepare the extras: Dice the capers, cornichons, shallots, and parsley and place them in a bowl. Add the Worcestershire sauce and mustard on top and stir everything together.
  2. Add the steak: Add the prepared steak to the bowl and gently fold it into the rest of the ingredients. Taste and add salt as needed. Leave it in the fridge to chill until it’s time to eat.
  3. Plate the tartare: Press half of the tartare mixture into a round mold or ramekin. Flip it over and onto a plate, then repeat with the second half. Create a small well on top of each tartare and top with an egg yolk.
  4. Serve: Add some extra cornichons, crostinis, and mustard to the plate and enjoy!
overhead view of raw steak tartare on a white plate topped with an egg yolk and small pickles and bread on the side

Tips and tricks

  • You want the pieces of meat to be cut small enough that it’s easy to eat. You can do this with a sharp knife or a meat grinder.
  • Feel free to soak the chopped shallots in a bowl of cold water to lessen their tart flavor.
  • If you want to make beef tartare ahead of time, you can leave the assembled mixture in the fridge for up to 2 or 3 hours. Left any longer and the meat will start to turn grey.
  • If you don’t want to use egg yolks as a topping, microgreens or fresh sprouts are a crisp and refreshing alternative.
  • Unfortunately, there is no way to store leftover steak tartare. It must be eaten fresh.
raw steak tartare on a white plate topped with an egg yolk and small pickles and bread on the side

What to serve with beef tartare

Traditionally, tartare is served as a main dish with toasted baguette, croutons, cornichons, pickled vegetables, lemon wedges, a drizzle of Worcestershire, or dijon mustard. To keep things low carb, swap the bread for endives or butter lettuce leaves.

overhead view of white plates with steak tartare topped with egg yolks and served with bread and drinks on the side

More delicious dinner party recipes

Learning How to Make Classic Steak Tartare (Beef Tartare) is easy, fun, and delicious! Let me know what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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5 from 1 vote

How to Make Classic Steak Tartare (Beef Tartare)

Learn How to Make Classic Steak Tartare (Beef Tartare) at home. Meaty, bold, and delicious, you’ll love this elegant dish for dinner parties or weeknight meals. Completely safe to eat and no cooking required!
Prep Time20 mins
Freezing time20 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: French
Keyword: 30 minute meal, beef, dinner, easy dinner, low carb dinner, steak, weeknight dinner
Servings: 2 servings
Calories: 236kcal
Author: Lena Gladstone

Ingredients

  • 8 oz top round beef steak fresh, (or use sirloin steak)
  • 2 tbsp parsley finely chopped
  • 2 tbsp capers drained and finely chopped
  • 2 tbsp cornichons finely chopped, or small dill pickles (not sweet)
  • 2 tbsp shallots finely chopped
  • 5 tsp worcestershire sauce
  • 1 ½ tbsp dijon mustard
  • ½ tsp kosher salt extra to taste if needed
  • 2 egg yolks fresh

SERVE ALONGSIDE WITH

  • baguette thinly sliced and toasted
  • cornichons or pickled veggies
  • mustard

Instructions

  • Place beef on a small plate. Freeze until firmed up slightly, about 20 minutes. Cut chilled beef into 1/4-inch slices, then into ¼ inch strips and then finely chop it with a sharp knife. Place on a plate and refrigerate while you prep the rest.
  • Chop the capers, cornichons, shallots, and parsley into a fine dice. Add to a mixing bowl and add Worcestershire sauce and mustard. Toss to combine.
  • Add the steak, gently fold in all the ingredients, add salt, to taste, mix again. Keep the mixture chilled until you’re ready to assemple and eat.
  • Press the tartare into a round mold or ramekin. Divide into two portions. Add onto two plates.
  • Make a small well in the center. Gently add the egg yolk into each portion.
  • Serve with cornichons or pickled veggies, thin slices of toasted baguette and spoonful of mustard. Enjoy right away.

Notes

  • Start with a very good lean steak. Ask your butcher for a fresh steak and tell them you will be eating this meat raw.
  • Trim off any large tendons or pieces of fat. If you start with a lean steak, you shouldn’t need to trim off much.
  • Mince the steak into very fine pieces, a sharp knife will be very helpful with cutting the meat finely. Take your time here.
  • Unfortunately, there is no way to store leftover steak tartare. It must be eaten fresh.
  • *Raw egg and beef are not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

Nutrition

Calories: 236kcal | Carbohydrates: 7g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 264mg | Sodium: 1341mg | Potassium: 640mg | Fiber: 1g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 4mg

Grilled Skirt Steak

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This Grilled Skirt Steak is juicy, tender, and delicious. Topped with grilled cherry tomatoes and fresh burrata, it’s a gorgeous centerpiece at family barbecues. No marinating required!

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cooked strips of skirt steak on a beige plate

Recipe for Grilled Skirt Steak

Summer calls for thin slices of medium rare Grilled Skirt Steak. So juicy and full of flavor, this cut of beef reigns supreme! It only gets better when topped with juicy roasted tomatoes, salty burrata, and fresh basil leaves.

Skirt steak is one of the best grilling meats. A beautifully caramelized char surrounds the outside in minutes while the inside becomes tender and juicy over the heat. It’s also just a really great and low-maintenance piece of meat! There’s no need to marinate skirt steak and it’s best when served rare or medium rare, meaning it’s ready to eat in minutes.

I served this grilled steak with roasted cherry tomatoes, burrata, garlic, basil, and balsamic on top for bold Italian flavors and a pop of color. It’s the perfect pairing to Tomato Burrata Salad and Cauliflower Gnocchi on the side!

cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese

What’s The Difference Between Skirt Steak vs. Flank Steak?

Both flank and skirt steak are long cuts of beef from around the abdominal area on the cow. While the two are both tough, long, and lean, the differentiating factor comes down to the taste. Skirt steak has a bold, more pronounced flavor and is best when cooked to rare or medium rare, whereas flank steak is rich and lean.

I recommend marinating flank steak to help tenderize it and add flavor. Skirt steak doesn’t need a marinade because it packs in so much flavor. Both cuts can be sliced thin and used in fajitas, tacos, or topped with fresh salsas or chimichurri sauce.

You can buy outside or inside skirt steak – they’re both quite similar! Outside is on the thicker side and won’t shrink as much as an inside skirt will when it cooks.

Do I Have To Marinate Skirt Steak? 

You don’t need to for this recipe. The only preparation involved is letting the steak come to room temperature and dressing it in a little oil and sea salt before it hits the grill.

raw cut of skirt steak in brown paper next to white bowls with tomatoes, cheese, oil, garlic, and salt.

How Grill Skirt Steak

Fully preheat the grill to high heat. Aim to keep the grill at a consistent temperature throughout the grilling process.

Depending on the doneness you like (see my cooking tips below), keep cooking the steak until you see your desired temperature on an instant read thermometer.

Place the cherry tomatoes on a sheet pan and dress them in oil and salt. Add the pan to the grill and cook for about 5 minutes. Next, add the garlic and cook until the tomatoes are blistered and the garlic is golden brown.

Serve the sliced steak on a platter along with the burrata, basil, and blistered tomatoes. Drizzle the top with a balsamic glaze and enjoy!

Stovetop Method

Instead of the grill, cook the steak in a large cast iron skillet with some oil over high heat. Cook each side for 2 minutes. Continue cooking and flipping each minute until the internal temperature reaches your desired doneness. Transfer to a plate and allow the steak to rest.

raw cut of skirt steak in brown paper
white baking dish with salted red and yellow cherry tomatoes

How Can You Tell When Steak Is Cooked?

The best way to tell if your steak is cooked to your liking is by using an instant read thermometer. Use these temperatures as a guide:

  • Rare: 125°F
  • Medium-rare: 135°F
  • Medium: 145°F
  • Medium-well: 150°F
  • Well done: 160°F

Remember that steak continues to cook a little after it comes off the heat. Let it rest on a cutting board when it’s 5 degrees away from being where you like.

close up on cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese

What To Serve With Grilled Skirt Steak

These Italian-style grilled steak pieces soak up the flavors of the roasted tomatoes and fresh burrata. It’s such a complimentary dish on its own, so feel free to keep things simple and serve the skirt steak alongside a side salad, like a Kale Caesar Salad or a Shaved Zucchini Salad, and fresh bread.

If you’d rather leave the tomatoes and other toppings off, feel free to slice the grilled steak thin and use it in fajitas, tacos, on salads, or in burrito bowls. Top it with freshly made chimichurri sauce or lime juice for bold flavors!

FAQs About Grilled Skirt Steak

  1. How long do you grill skirt steak? Don’t grill it past medium rare. Otherwise, it will be way too tough.
  2. How do you make skirt steak tender? If you really can’t get past the toughness of skirt steak, you can tenderize it by slicing the meat and marinating it in a citrus marinade for 30 minutes before it cooks. Alternatively, make sure to cook the steak on indirect heat on the grill and tent it in foil as it rests off the heat so it doesn’t dry out.
  3. How to properly slice steak? First of all, don’t cut the meat until it has rested for at least 10 minutes. You want to slice skirt steak “against the grain” (or perpendicular to the muscle fibers) to break apart the muscle fibers so you end up with tender, thin strips.
cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese next to toasted bread pieces

These Steak Recipes Are Perfect For Summer Grilling

Did you try this Grilled Skirt Steak? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

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4 from 3 votes

Grilled Skirt Steak

This Grilled Skirt Steak is juicy, tender, and delicious. Topped with grilled cherry tomatoes and fresh burrata, it’s a gorgeous centerpiece at family barbecues. No marinating required!
Prep Time5 mins
Cook Time5 mins
Resting Time10 mins
Total Time20 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: 20 minute recipe, grill, grilled, grilled recipe, italian, steak
Servings: 4 servings
Calories: 510kcal
Author: Lena Gladstone

Ingredients

Grilled Skirt Steak

  • 2 lbs skirt steak
  • 1 tsp olive oil
  • 1 tsp kosher salt

Grilled Tomatoes and Buratta

  • 1 pint cherry tomatoes
  • 2 balls burrata cheese torn into smaller pieces
  • 5 cloves garlic roughly chopped
  • 8 leaves basil roughly chopped
  • ¼ cup olive oil
  • 1 tbsp balsamic glaze or balsamic vinegar
  • ½ tsp kosher salt for tomatoes
  • 1 tsp flaky sea salt for finishing touch

Instructions

Grilled Skirt Steak

  • Preheat the grill to high heat.
  • Pat the steak dry on both sides, brush with olive oil and sprinkle the steak with the salt on both sides.
  • Clean and oil the grates then place the steak over the hottest part of the grill. Grill 2-3 minutes per side or until the internal temperature reaches 130-135ºF with an instant read thermometer.
  • Remove the steak to a platter, let it rest for 10-15 minutes before cutting. To serve, first cut the steak into about 6 inch pieces to make it more manageable for cutting and then slice the steak thinly and against the grain.

Grilled Tomatoes and Buratta

  • Add the olive oil, cherry tomatoes, and salt on a sheet pan. Place it on the grill and allow them to cook for 5 minutes undisturbed with the steak. Add the garlic and stir to combine. Leave it to cook for 5 more minutes until the tomatoes are blistered and the garlic is golden brown.
  • On the platter with the cut steak, add the grilled tomatoes along with torn burrata pieces and fresh basil leaves. Drizzle the leftover olive oil from the sheet pan with the tomatoes on top and then the balsamic graze. Sprinkle with flaky salt to finish off and enjoy with grilled bread or a side salad.

Notes

Stovetop method: You can cook the steak in a large cast iron skillet over high heat. Preheat the skillet until smoking. Add a little olive oil to coat the pan. Add in the steak and cook for 2 minutes on each side undisturbed. Continue cooking and flipping each minute until internal temp reads 140°F. Transfer to a plate and allow to rest.

Nutrition

Calories: 510kcal | Carbohydrates: 8g | Protein: 50g | Fat: 32g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1617mg | Potassium: 939mg | Fiber: 1g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 5mg

Low-Carb Keto Grilled Sirloin Steak Kabobs

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Fire up the grill for these bright and flavorful Low-Carb Keto Grilled Sirloin Steak Kabobs. Marinated sirloin steak cooks beautifully next to peppers and onions to create a summer-ready main dish. Pair it with all of your keto-friendly sides!

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grilled steak kabobs with red and yellow peppers on a piece of brown paper

Grilling season has arrived! A few of these Low-Carb Keto Grilled Sirloin Steak Kabobs on your plate next to tender vegetables and a glass of red wine is the perfect end to a hot summer day.

This is a really easy, low carb and keto meal you can throw together in minutes for dinner or to prepare ahead of time. Marinated sirloin steak kabobs are grilled alongside peppers and onions for a flavorful and delicious main dish you can serve with a Brussels Sprouts Salad, Baked Asparagus, or Grilled Shrimp.

Every bite of these kabobs is tender, fresh, and bright thanks to the easy marinade. It’s the perfect go-to summer recipe you can pepare in the morning and throw on the grill for a few minutes in the evening.

What beef is best for kabobs?

The best cut of beef for kabobs is sirloin because it’s tender, lean, and doesn’t need hours of marinating to taste great. As a bonus, it’s budget-friendly! Some other good options are flat iron, strip steak, or chuck steak.

close up on grilled steak kabobs with red and yellow peppers on a piece of brown paper

Marinating steak for kabobs

The steak for these kabobs will sit in a simple marinade for a minimum of 30 minutes. The blend of soy sauce, balsamic vinegar, Worcestershire, oil, and spices infuses vibrant and tangy flavors that help the grilled steak shine.

Steak can marinate for up to 8 hours but I don’t recommend leaving it any longer. This can make the fibers of the meat break down slightly and taste mealy.

Ingredients you’ll need

  • Sirloin steak – This tender and juicy marinated steak gets even better after it’s been grilled.
  • Red onion and peppers – Cut into 1 inch pieces, the onions and peppers grilled next to the steak will soften and have great flavors once they’re done cooking.
  • Steak marinade – This strong and tangy marinade cuts right through the steak, infusing deep flavors into each piece. A mix of soy sauce, balsamic vinegar, Worcestershire sauce, and some Italian seasonings is all you need.
small white bowls holding raw steak, cut yellow and red peppers, red onions, and dark sauces

How to make grilled keto steak kabobs

  1. Marinate the steak: Add the steak cubes to a ziploc bag with the marinade ingredients. Seal the bag and let the steak marinate in the fridge for up to 8 hours.
  2. Assemble the kabobs: Thread the steak, onion, and bell peppers onto each skewer, alternating as you go. Brush each kabob with olive oil and season with salt and pepper.
  3. Grill the kabobs: Place kebabs directly on the grill and cook until the desired degree of doneness. Serve with your favorite sides and enjoy!

Can you cook beef kabobs in the oven?

Nothing says summer like grilled beef kabobs but you’re more than welcome to cook them in the oven instead. To do so, marinate the meat and assemble the kabobs. Then place them on a parchment-lined baking sheet with a cooling rack. Cook the kabobs in a 425ºF oven for 10 to 15 minutes or until they reach your desired level of doneness.

How can you tell the steak is cooked?

The best way to tell if your steak is cooked to your liking is by using an instant read thermometer. Use these temperatures as a guide:

  • Rare: 125°F
  • Medium-rare: 135°F
  • Medium: 145°F
  • Medium-well: 150°F
  • Well done: 160°F

Remember that steak continues to cook a little after it comes off the heat. Let it rest on a cutting board when it’s 5 degrees away from being where you like.

a white plate holding 4 grilled steak kabobs with red and yellow peppers and red onion

Tips and tricks

  • Let the steak come down to room temperature before grilling. Once it’s done marinating, place the steak on the kitchen counter for about 20 to 30 minutes. Letting it come down in temperature prevents the meat from seizing and ensures it cooks evenly.
  • If using wooden skewers, let them soak in water for at least 30 minutes to prevent them from burning on the grill.
  • Go ahead and add more veggies if you want! Add on mushrooms, zucchini, squash, tomatoes, and white or sweet potatoes.
  • If you prefer your veggies to be more crisp, make sure they’re spaced apart from the meat on the skewer. The tighter they’re packed, the softer they’ll become.

What to serve with keto steak kabobs

close up on a small piece of cut steak next to grilled beef kabobs

More summer grilling recipes

Did you remake these Low-Carb Keto Grilled Sirloin Steak Kabobs? Don’t forget to tell me what you think in the comments below, or share a picture on Instagram! I love to share all of your recreations on my page.

Print Recipe
5 from 3 votes

Low-Carb Keto Grilled Sirloin Steak Kabobs

Fire up the grill for these bright and flavorful Low-Carb Keto Grilled Sirloin Steak Kabobs. Marinated sirloin steak cooks beautifully next to peppers and onions to create a summer-ready main dish. Pair it with all of your keto-friendly sides!
Prep Time10 mins
Cook Time10 mins
Marinate Time30 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: 30 minute meal, grill, grilled, grilled recipe, kabobs, keto, keto dinner, steak, summer
Servings: 4 servings
Calories: 323kcal
Author: Lena Gladstone

Ingredients

Kabobs

  • 1 ½ lb Sirloin steak trimmed and cut into 1 ¼-inch cubes
  • 1 small red onion cut into 1-inch pieces
  • 2 medium bell peppers mixed colors, cut into 1-inch pieces
  • 1 tsp kosher salt for veggies
  • 1 tbsp olive oil for brushing kebabs

Steak Marinade

  • ¼ cup soy sauce
  • ¼ cup balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1 tsp kosher salt

Instructions

  • Cut the steak into 1 ¼-inch cubes. Add to a shallow bowl and set aside.
  • In a large ziplock bag, add the steak and all of the marinade ingredients together. Move the bag around to ensure each piece of meat is covered. Let it marinate for at least 30 minutes (or up to 8 hours) in the fridge.
  • Preheat the grill to medium-high heat (400-450℉).
  • Assemble the kabobs by threading the steak, onions, and bell peppers onto the skewers*, alternating as you go. Brush with olive oil and salt the veggies.
  • Place the kabobs directly on the grate of the preheated grill and cook for 4-5 minutes per side until the desired degree of doneness.
  • Serve with a side salad or your favorite sides.

Oven Instructions

  • Marinate the meat and assemble the kabobs. Then place them on a parchment-lined baking sheet with a cooling rack. Cook the kabobs in a 425ºF oven for 10 to 15 minutes or until they reach your desired level of doneness.

Notes

* If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
 
The best way to tell if your steak is cooked to your liking is by using an instant read thermometer. Use these temperatures as a guide:
  • Rare: 125°F
  • Medium-rare: 135°F
  • Medium: 145°F
  • Medium-well: 150°F
  • Well done: 160°F

Nutrition

Calories: 323kcal | Carbohydrates: 12g | Protein: 40g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 2161mg | Potassium: 880mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1879IU | Vitamin C: 79mg | Calcium: 84mg | Iron: 4mg

Garlic Butter Ribeye Steak And Shrimp

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This juicy and savory surf and turf recipe is the perfect choice for date night. Succulent Ribeye Steak and pan-seared shrimp are drizzled in creamy garlic butter to make each bite burst with flavor.

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This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.

My Garlic Butter Ribeye Steak and Shrimp recipe is an extra special treat because it features pan-seared beef and seafood. Your Valentine is guaranteed to be impressed with this savory meal! Pair it with tender asparagus, creamy cauliflower mash, and a drizzle of garlic butter to help every bite taste out of this world.

Beef is succulent and delicious and it’s a top choice for our table. I love a tender slice of Herbed Prime Rib Roast with mashed potatoes to warm up during winter or Flank Steak with fruity salsa during grill season in summer.

Starting your meal with a high-quality protein like beef is the best way to make all of your guests happy. Fire up the grill, heat a skillet, or finish it off in the oven. Your beef appetizer or entree is sure to be a hit!

Ingredients you need to make garlic butter steak and shrimp

  • Ribeye Steak – This prime cut of beef comes from the front section of the cow and tastes rich and juicy. It can be smoked, seared in a pan or on the grill, or cooked in the oven to seal in the juices.
  • Shrimp – I like using extra-large shrimp that have been deveined. Feel free to cook them with the tails on or off.
  • Garlic butter – Made with three easy ingredients, garlic butter is the real secret to this outstanding dinner recipe. It adds moisture, flavor, and boosts the savoriness of each bite. All you need is butter, garlic, and fresh parsley.
  • Olive oil – For pan-frying the asparagus, shrimp, and beef, and seasoning the steak.
  • Asparagus – This will be cooked in the same pan as the steak and shrimp.

How to pan-sear Ribeye Steak and shrimp

  1. Make the garlic butter: Mix the butter, garlic, and chopped parsley together in a bowl. Keep the bowl covered and in the fridge until it’s time to dress the steak.
  2. Prepare the pan and steak: Heat your skillet with some oil over high heat for at least 10 minutes. Season both sides of the dry steak with oil and salt.
  3. Sear the Ribeye: Place the steak on the hot pan and sear on each side using a meat thermometer to determine doneness. Leave it to rest on a plate, spread some butter on top, then tent the plate with foil.
  4. Cook the asparagus: Melt some garlic butter and oil in the same pan. Cook the asparagus until fork tender, then add it to the plate with the Ribeye.
  5. Pan-fry the shrimp: Cook the salt-seasoned shrimp in the pan with the garlic butter. The shrimp is ready when they turn pink and opaque.
  6. Slice and serve: Slice the rested steak into thin strips. Add it to a large platter with the shrimp and asparagus. Finish with a generous drizzle of the remaining melted garlic butter and the leftover juices from the pan (they’re full of flavor!).

How to cook Ribeye Steak in the oven

Starting a Ribeye Steak with a sear and finishing it in the oven is a surefire way to seal in heaps of flavor. As a bonus, you can roast the steak while preparing the asparagus and shrimp in this recipe. Check out my guide on cooking Ribeye steak in the oven to learn all about this method.

How to tell when your steak is done

Using a meat thermometer is the easiest way to tell if your steak is done to your liking. The right internal temperature will tell you whether the steak is rare, medium-rare, medium, or well done:

  • Medium-rare steak: 145°F
  • Medium steak: 160°F
  • Well done steak: 170°F

Tips and substitutions

  • Before cooking. At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
  • If Ribeye Steak isn’t for you, feel free to replace it with a different cut, Strip, Sirloin, T-bone, Eye fillet, Scotch fillet, or Porterhouse steaks.
  • Cooking the shrimp with the tail on or off is fine. If using frozen shrimp, make sure it has completely thawed first and then patted dry with a paper towel.
  • Get the skillet really hot before pan-searing the steak. That’s how you get crispy edges!
  • Letting the Ribeye Steak rest after cooking for at least 5 or 10 minutes is so important! It gives the beef time to settle, making each bite more tender, juicy, and flavorful.

What to serve with garlic butter Ribeye Steak and shrimp 

Aside from the grilled asparagus, this surf and turf recipe will be a delicious main to enjoy with many different side dishes. Serve it with:

More dinner date recipes

Nothing says romance like a homemade dinner with a glass of wine. Impress your date with any of these delicious recipes:

If you try this recipe for Garlic Butter Ribeye Steak And Shrimp, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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5 from 2 votes

Garlic Butter Ribeye Steak And Shrimp

This juicy and savory surf and turf recipe is the perfect choice for date night. Succulent Ribeye Steak and pan-seared shrimp are drizzled in creamy garlic butter to make each bite burst with flavor.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner
Cuisine: American
Keyword: beef, dates, dinner, easy dinner, ribeye, seafood, steak, weeknight dinner
Servings: 2 servings
Calories: 729kcal
Author: Lena Gladstone

Ingredients

  • 1 beef Ribeye Steak
  • 16 extra-large shrimp deveined with tails on or off
  • 5 tbsp unsalted butter softened and divided
  • 3 cloves garlic finely chopped
  • 2 tbsp fresh parsley chopped
  • 3 tbsp olive oil divided
  • 12 spears asparagus trimmed
  • sea salt to taste

Instructions

  • At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
  • Make the garlic butter by mixing 4 tablespoons of butter, garlic, and chopped parsley together in a bowl. Cover and refrigerate until ready to use.
  • Heat a large grill pan or cast iron pan over high heat. Lightly grease the pan with oil. Pat steaks dry with a paper towel. Brush each side lightly with ½ tbsp of oil and generously season with salt.
  • Sear the steak for 3-5 minutes on each side until browned and cooked to desired doneness as measured with an instant-read or oven-proof thermometer. Transfer the steak to a warm plate. Spread 1 tablespoon of butter all over the steak. Tent it with foil and let it rest for at least 5 minutes while you prep the rest.
  • While steaks are resting, wipe down the pan and melt 2 tablespoons of butter with 1 tablespoon of olive oil on medium-low heat. Add asparagus and 4 tablespoons of water. Cook the trimmed asparagus for 5 minutes, rotating every minute. (Careful not to burn the garlic, if heat is too high, lower to low). Season with salt. Remove to serving platter.
  • Season shrimp with salt on both sides. Wipe down the same pan, bring the pan to medium heat, melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add shrimp and cook for 2-3 minutes, flip and cook for another 2-3 minutes. (Depending on the size and thickness of your shrimp). Note: They should be pink in color while white and opaque on the inside.
  • Add the shrimp to a serving plate. Cut the steak into thin strips against the grain, add to the serving platter along with shrimp and asparagus. Drizzle with the leftover pan juices and melted herbed garlic butter.

Notes

  • Before cooking. At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
  • If Ribeye Steak isn’t for you, feel free to replace it with a different cut, Strip, Sirloin, T-bone, Eye fillet, Scotch fillet, or Porterhouse steaks.
  • Cooking the shrimp with the tail on or off is fine. If using frozen shrimp, make sure it has completely thawed first and then patted dry with a paper towel before cooking.

Nutrition

Calories: 729kcal | Carbohydrates: 2g | Protein: 33g | Fat: 66g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 439mg | Potassium: 402mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1274IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 4mg

Keto Thai Steak Salad (Low Carb)

by

This flavorful recipe for Keto Thai Steak Salad is made with thinly sliced ribeye and a homemade dressing that is tangy, spicy, and easy to make. You’ll love this salad as a great Keto or Whole30 weeknight dinner or a healthy lunch.

Jump to Recipe
Large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables.

One of the best ways to stick to eating healthy is to make sure there is tons of flavor in your food. This Asian-inspired steak salad checks all the boxes with its homemade dressing that’s filled with Thai flavors coming from the ginger, cilantro, lime, and sesame oil. It’s sure to turn anyone into a lover of salads!

Enjoy this protein-packed salad as a quick lunch or healthy dinner. The ribeye, homemade Asian inspired dressing, and salad toppings can all be prepared ahead of time and stored in the fridge until you’re ready to dig in. Better yet, pack it up and enjoy the salad for weekday lunches!

Individual small bowls filled with vegetables and ingredients for Asian salad. Large bowl with salad in the middle.

What steak is best for Asian inspired salads?

  • Ribeye – This high quality cut of steak is my favorite for salads because it contains just the right amount of marbling and beef flavor. I’ve perfected the best way to cook a ribeye by cooking it in the oven.
  • Filet Mignon – This cut of steak is tender and will melt in your mouth, especially when it’s sliced up on a salad. It’s a little bit on the pricey side but great for special occasions or a dinner party. 
  • Flat Iron – This flavorful cut is a great budget-friendly option. You’ll need to marinate it first to make sure it’s tender and not tough.
  • Flank Steak – A lean cut of beef that is perfect for salads as it takes on whatever flavor you pair it with. If you’re using this cut, make sure you cook it medium and slice thin. 

Don’t like steak? Try using these proteins to top your salad

Raw steak on paper, vegetables, and individual bowls with ingredients for Asian salad

Ingredients you’ll need to make Thai steak salad with homemade dressing

I use my favorite cut of beef, ribeye, in this salad as it contains the best flavor profile and can be cooked easily. Go ahead and cook it fresh or use up the leftover steak already in your fridge.

This is what you need for a keto Thai steak salad:

  • Ribeye steak
  • Arugula
  • Persian cucumber (also known as baby cucumbers)
  • Avocado 
  • Radishes
  • Pickled ginger 
  • Green onion 
  • Cilantro 
  • Sesame seeds
  • Lime
  • Red Chilies

Dressing ingredients

This keto salad dressing uses fresh ingredients that are easy to find and, when combined, have great flavor. You’ll use it to marinate the steak and dress the salad.

This is what you need:

  • Coconut aminos or light soy sauce
  • Extra virgin olive oil 
  • Toasted sesame oil 
  • Lime juice 
  • Fish sauce
  • Pickled or fresh ginger 
Large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables.

How to make keto Thai steak salad

My protein-packed salad is infused with Asian-inspired flavors and light dressing. Furthermore, most of the elements can easily be made ahead of time so you can enjoy it without rushing.

Here’s how it’s done:

  1. Make the dressing: Firstly, chop the pickled ginger into really fine pieces or grate fresh ginger. Mix all of the sauce ingredients together in a bowl and set aside.
  2. Prepare the steak: If using raw steak, start by cooking it in the oven (without searing beforehand). Pop the cooked steak in the freezer for 10 minutes and then cut into thin slices.
  3. Heat and season the steak: Sauté the pieces of freshly cooked or leftover steak in a pan with some oil. To finish, pour in half of the salad dressing to coat and then set aside.
  4. Put the salad together: Lastly, add the arugula to a large bowl and place the pieces of steak on top. Add the avocado, radish, and cucumber before seasoning the salad with sea salt. Top with sesame seeds, pickled ginger, chopped green onions, cilantro, red chilies, and the sauce on the side or tossed.
Large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables. Small bowls with salad ingredients on the side.

Recipe tips 

  • If you’d like to use leftover steak that’s already been cooked, slice it thinly with a sharp knife. Only heat it for 30 seconds in a pan with the oil and dressing.
  • If you’d rather sear the steak, follow my instructions on cooking steak on the stovetop.
  • If you’d like to marinate the steak while it’s raw, add it and half the dressing to a freezer safe bag or container. Fully coat it in the salad dressing and let it sit in the fridge for 30 minutes or up to 24 hours. When you’re ready to cook, discard the excess marinade, pat the steak dry, and cook according to the recipe. 
  • If you’re cooking the steak from raw, freeze it for 10 minutes after cooking and slice very thin with a sharp knife. Freezing it will help the steak stay solid enough to get nice thin pieces and is much safer to cut.

Variations

  • For a spicy Thai dressing, add in Thai red chilies or your favorite chili sauce.
  • Feel free to mix up the toppings by using shredded carrots, cabbage, chopped mint, boiled egg, pickled onions, or adding some chopped peanuts or cashews on top. 
  • Use tamari as a gluten-free option if you can’t find coconut aminos or in place of the soy sauce.
  • Use any lettuce you prefer as the base of the salad.
  • If you aren’t keto, go ahead and make this salad with your favorite noodles or add them on top. 
  • Do I have to add fish sauce to the dressing? While fish sauce adds a great flavor, it is not necessary if you don’t want to use it. The dressing will still be delicious!
  • What other herbs can I add? Feel free to add any combination of basil, cilantro, and mint to the salad for a fresh taste. 
Close up of large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables.

Can this Keto Thai Steak Salad be made ahead of time?

Parts of this salad can be made ahead of time but it should all be assembled when it’s time to dig in it for the best results:

  • Steak: Cook the steak ahead of time and slice it thinly when you’re ready to warm it in a pan with dressing. 
  • Dressing: Make this up to 5 days in advance. Store it in an airtight container in the fridge. 
  • Salad and toppings: Keep the chopped toppings in separate airtight containers in the fridge for up to 3 days.

Storing leftovers

The acid in the salad dressing will wilt the greens, meaning the leftover steak and salad together will likely last 1 day in the fridge. For the best results, keep the dressing on the side and store the salad, steak, and dressing separately.

Large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables.

You’ll love these healthy keto recipes

Try my other keto recipes for every meal of the day:

If you try this Keto Thai Steak Salad, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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4.2 from 5 votes

Keto Thai Steak Salad

This flavorful recipe for Keto Thai Steak Salad is made with thinly sliced ribeye and a homemade dressing that is tangy, spicy, and easy to make. You’ll love this salad as a great Keto or Whole30 weeknight dinner or a healthy lunch.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner
Cuisine: Asian
Keyword: asian, gluten free, healthy salad, keto, keto dinner, lunch, ribeye, salad, steak
Servings: 2 servings
Calories: 627kcal
Author: Lena Gladstone

Ingredients

Keto Thai Steak Salad

  • 1 ribeye steak sliced thinly
  • 3 cups arugula
  • 2 small Persian cucumber (A.K.A. baby cucumber) thinly sliced
  • 1 small avocado sliced
  • 4 radishes thinly sliced
  • 2 tsp olive oil
  • 2 tbsp pickled ginger
  • 2 green onion finely chopped
  • 2 tbsp cilantro chopped
  • ½ tbsp sesame seeds
  • ¼ lime juiced
  • ½ small red chili thinly sliced

Thai Dressing

  • 2 tbsp coconut aminos or 1/2 tbsp light soy sauce
  • 1 tbsp olive oil
  • 3 tsp sesame oil
  • ½ lime juiced
  • ½ tsp fish sauce
  • 1 ½ tbsp pickled ginger finely chopped or 1/4 in fresh ginger grated finely

Instructions

Dressing

  • Chop the pickled ginger into really fine pieces or grate the fresh ginger. Mix all of the sauce ingredients together in a bowl. Set aside.

Steak

  • Finely slice the beef, pop it in the freezer for 10 minutes so it’s easier to slice. TIP: you can use leftover cooked steak, just slice it thinly with a sharp knife.
  • Bring a pan to high heat and add in the olive oil and beef. Sauté for about 30 seconds to 1 minute per side. If using cooked beef, only cook for 30 seconds per side. Add half of the sauce to the pan and reserve the rest for salad dressing.

Assembling the salad

  • Add the arugula to a bowl and top with the steak.
  • Slice the avocado, radish, and cucumber. Add to the bowl, season with sea salt, and top with sesame seeds. Add the pickled ginger. Top with chopped green onions and cilantro and serve the sauce on the side for dipping or toss with salad.

Notes

Making ahead of time: Parts of this salad can be made ahead of time but it should all be assembled when it’s time to dig in it for the best results:
  • Steak: Cook the steak ahead of time and slice it thinly when you’re ready to warm it in a pan with dressing. 
  • Dressing: Make this up to 5 days in advance. Store it in an airtight container in the fridge. 
  • Salad and toppings: Keep the chopped toppings in separate airtight containers in the fridge for up to 3 days.

Nutrition

Calories: 627kcal | Carbohydrates: 25g | Protein: 27g | Fat: 49g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 542mg | Potassium: 1180mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1171IU | Vitamin C: 44mg | Calcium: 111mg | Iron: 4mg
Large grey bowl with chopsticks filled with arugula, avocado, cucumber, steak, and vegetables.

Ribeye Steak Crostini With Horseradish Sauce

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Ribeye Steak Crostini With Horseradish Sauce is a tender and savory party or game day appetizer. Slices of succulent ribeye are placed on top of crostini and finished with a creamy, cheesy horseradish sauce. It’s an easy starter you can make days ahead of time!

Jump to Recipe
Steak and cream sauce on top of crostini on a white plate

Creamy and tender bites of steak, herbs, horseradish, and cheese make up this party-perfect appetizer. Pass around my Ribeye Steak Crostini With Horseradish Sauce at your New Year’s celebration, fancy birthday parties, or at your holiday parties. It’s a two-bite snack that everyone will love! 

Every element of this appetizer can be made days ahead of time. My famous oven-baked ribeye steak can be cooked, sliced, and kept in the fridge. When it’s time to party, place it on top of the crunchy crostini and finish with a dollop of the creamy and tangy Boursin horseradish sauce.

Each bite is buttery, tender, and savory. I love mine with a drizzle of balsamic reduction and more fresh herbs. Pair it with a glass of red wine, beer, or a prosecco cocktail to start your celebrations off right!

White plate with crostini topped with steak. Individual plates holding sliced steak, horseradish sauce, and green onion on the side.

What is ribeye steak?

Ribeye steak is a boneless cut of meat that comes from the rib section on the cow. It’s a primal cut of beef, just like a prime rib roast. It has an intense, bold beef flavor that is tender and moist thanks to its high-fat content.

One of the best ways to cook a ribeye steak is low and slow in the oven, then finished with a sear. This renders the fat and infuses all of the great flavors. For this recipe, we’re cooking it in a frying pan so it’s quick, easy, and ready to assemble with the rest of the elements in no time.

When shopping for ribeye, look for a good quality, high-grade cut of beef. Here’s what to look for while searching for the perfect steak: 

  • A thick cut of about 1-1 ½ inches.
  • The more marbling, the more tender the steak will be. Look for a piece with white veins of fat weaving throughout the meat. 
  • Avoid cuts that have large pieces of outside fat or gristle running through it. 
  • When all else fails, talk to your butcher! They’re the experts and can recommend the perfect cut.
Sliced baguette and cheese on a wood board. Individual white bowls on the side holding cooked steak, salt, and green onion.

Ingredients you need for steak appetizer

This creamy and savory steak appetizer uses a short list of ingredients. You can make it with a freshly cooked steak or use the leftover beef already in your fridge. 

Here’s what you need:

Do I have to use ribeye steak for this recipe?

Ribeye provides a delicious, fatty flavor that melts in your mouth. It pairs perfectly with the Boursin and horseradish sauce. A New York strip is the best alternative if you can’t find ribeye, or use tri-tip sirloin for a budget-friendly option.

Brushing oil on baguette slices
Toasted baguette slices on a baking sheet

How to make crostini

Crostini are slices of baguette that have been brushed with oil and toasted. Once they’re nice and crispy, crostini makes the ultimate “shelf” for all kinds of toppings, like a goat cheese spread, summer salsa, or garlic mushrooms.

Crostini is so easy to make at home:

  1. Brush with oil: Pour some olive oil into a shallow dish. Lay all of the pieces from the sliced baguette on a baking sheet. Brush each side with some oil.
  2. Broil: Broil the bread until golden brown. Make sure to watch them closely so they don’t burn.
Cheese and water with a spoon in a white pot
Melted cheese sauce in a white pot

How to make ribeye steak and horseradish Boursin sauce

You can go ahead and prepare the rest of the appetizer once the crostini is out of the way. All of these elements are easy to make ahead of time so you can assemble right before the party starts. To infuse the deep fatty flavors into the steak, you can cook it in the oven like I do in my oven-baked ribeye recipe.

Here’s how it’s done:

  1. Season and cook the steak: Pat the steak dry and season it with sea salt on both sides. Place it in a hot pan with some oil and press down to ensure it’s cooked evenly. Flip to cook the other side, then repeat the process one more time.
  2. Let it rest: Once it’s done cooking, transfer the ribeye to a cutting board, tent it with foil, and let it rest before slicing.
  3. Make the horseradish sauce: Add the cheese, horseradish, and water to a saucepan over medium-low heat and stir until the cheese melts. 
  4. Put the crostini together: Add the crostini to a serving platter and place a piece of steak on each one. Top with a spoonful of cheese sauce, a drizzle of balsamic glaze, and chives. Serve with a bottle of wine and enjoy!
White plate with crostini topped with sliced steak, white cheese sauce, and balsamic

Tips and substitutions

  • It’s very important that your raw steak is at room temperature before cooking. Leave it uncovered on the kitchen counter for at least an hour if it’s been chilling in the fridge.
  • Do you have leftover steak you need to use up? Slice your leftover cooked steak or beef into thin pieces and use it cold or reheated in this recipe for a quick appetizer.
  • Don’t feel like making your own crostini? Crackers or toasted pieces of a loaf of bread will work instead.
  • If horseradish sauce isn’t for you, replace it with garlic aioli or leave it out of the sauce to make a simple and creamy Boursin spread.
  • Instead of the balsamic and horseradish sauce, top the steak with a dollop of compound butter.
Woman's hand holding a crostini topped with sliced steak, white cheese sauce, and balsamic

Can this be made ahead of time?

To make the crostini ahead of time, let the bread cool after it comes out of the oven and store it in a sealed container or ziploc bag on the countertop. It will stay fresh for up to 5 days.

The horseradish sauce can be made 1 or 2 days ahead of time. Keep it in a sealed jar or container in the fridge until you’re ready to make the appetizer.

Lastly, the steak can be cooked, sliced, and kept in the fridge for up to a day ahead of time. You can either reheat the meat before putting the crostini’s together or serve the slices cold. 

I don’t recommend putting the crostini appetizers together more than 30 minutes before you’re ready to serve. This keeps the bread firm and crunchy, and helps everything taste as fresh as possible.

White plate with crostini topped with sliced steak, white cheese sauce, and balsamic

More appetizer recipes

You can serve all of these tasty appetizers for your New Year’s, game day, or holiday celebrations:

If you try these Ribeye Steak Crostini With Horseradish Sauce, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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5 from 5 votes

Ribeye Steak Crostini With Horseradish Sauce

Ribeye Steak Crostini With Horseradish Sauce is a tender and savory party or game day appetizer. Slices of succulent ribeye are placed on top of crostini and finished with a creamy, cheesy horseradish sauce. It’s an easy starter you can make days ahead of time!
Prep Time5 mins
Cook Time8 mins
rest time10 mins
Total Time28 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: appetizer, beef, cheese, holiday party, party, party food, ribeye, starter, steak
Servings: 6 servings
Calories: 272kcal
Author: Lena Gladstone

Ingredients

Ribeye Steak

  • 1 boneless ribeye steak 1″ – 1/2″ thick
  • sea salt

Boursin Horseradish Sauce

  • 1 5.4-ounce Boursin cheese garlic & herb flavor
  • 2 tbsp water
  • ½ tbsp creamed horseradish

Crostini

  • 1 baguette sliced into 1/2”-thick slices, approximately 20 slices
  • ¼ cup olive oil
  • balsamic glaze to drizzle each crostini
  • 2 tbsp fresh chives chopped, to garnish each crostini

Instructions

Steak Stovetop Method

  • Very Important Tip: Make sure your steak has come to room temperature before cooking. Leave it uncovered on the kitchen counter for at least an hour.
  • Bring your pan to medium-high heat.
  • Pat the steak dry with a paper towel. Season the steak with salt on both sides.
  • Add a tablespoon of olive oil to the hot pan. Then add the steak. Using thongs, press down the steak to ensure it’s touching the surface of the pan. Cook for 2 minutes. Flip and cook for 2 more minutes. Repeat one more time, 2 minutes per side. A total of 8 minutes.
  • Remove steak to a plate or cutting board. Top with foil and let it rest for 10 minutes.
  • Transfer the steak from the pan to a cutting board. Slice into thin slices. You want to get at least 20 slices for each piece of bread.

Crostini

  • Preheat the broiler to medium-high. Add the olive oil to a shallow dish. Brush each slice of the baguette with oil and arrange them oil-side up on a baking sheet. Broil until they start to turn golden brown, about 1 to 1 and a half minutes. Watch closely so they don’t burn.

Boursin Horseradish Sauce

  • In a small saucepan over medium-low heat, add the Boursin cheese, 2 teaspoons of water, and horseradish. Use a spoon to break up the cheese and stir continuously until the cheese has completely melted (making sure that the cheese doesn’t burn). Once melted, remove from heat and set aside.
  • Place the crostini on a serving platter, and add a small piece of steak on top of each piece. Top with a spoonful of the horseradish cheese sauce. Drizzle with balsamic glaze and chopped chives.

Notes

  • To make the crostini ahead of time, let the bread cool after it comes out of the oven and store it in a sealed container or ziploc bag on the countertop. It will stay fresh for up to 5 days.
  • The horseradish sauce can be made 1 or 2 days ahead of time. Keep it in a sealed jar or container in the fridge until you’re ready to make the appetizer.
  • Lastly, the steak can be cooked, sliced, and kept in the fridge for up to a day ahead of time. You can either reheat the meat before putting the crostini’s together or serve the slices cold. 
  • I don’t recommend putting the crostini appetizers together more than 30 minutes before you’re ready to serve. This keeps the bread firm and crunchy, and helps everything taste as fresh as possible.

Nutrition

Calories: 272kcal | Carbohydrates: 21g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 282mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
White plate with crostini topped with sliced steak, white cheese sauce, and balsamic

Herbed Prime Rib Roast With Horseradish

by

This juicy and tender Herbed Prime Rib Roast is cooked to perfection for the holidays. Each bite melts in your mouth and has a hint of tang thanks to the creamy homemade horseradish sauce.

Jump to Recipe
Large sliced beef roast on a wood cutting board

This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.

Your holidays just got a lot easier! This “set it and forget it” Herbed Prime Rib Roast with Horseradish is juicy, tender, and makes for a beautiful centerpiece during Christmas dinner. With just a few simple seasonings, this marbled piece of meat turns out impeccably flavored and is even great for leftovers.

No matter the size of your holiday meal, beef will make your dinner feel special. Keep your holiday traditions alive by cooking this delicious Beef Prime Rib Roast. You can stretch the leftovers into multiple meals by using the beef for sandwiches, easy lunches, or a quick dinner.

Large beef roast on a white serving plate

Still, looking for holiday inspiration? Head to Beef. It’s What’s For Dinner’s website to find shareable recipes, ingredients, and everything else you need to make the perfect beef holiday meal.

Woman's hands slicing a prime rib roast

What is Prime Rib Roast?

This beautiful, fatty, marbled piece of meat is called prime for a reason! Also called a Standing Rib Roast, Prime Rib is an excellent cut of meat and comes from the primal rib on the cow (one of the 9 primal cuts).

Bone-in Prime Rib is one of my favorites. It cooks slower, but seals in extra flavor. The meat will turn out juicy and tender.

Large white serving plate holding a beef roast with baby potatoes and green beans on the side.

Is Prime Rib Roast the same as Ribeye Roast?

Both a Prime Rib and Ribeye Roast are high-quality cuts of beef, come from the same part of the cow, and don’t stray far from each other in terms of flavor. They do, however, have a few key differences.

A Prime Rib Roast contains rib bones, meaning you get extra beefy flavors. It benefits from being cooked in its own juices as well as bolder seasonings. It’s a great choice when you need to feed a crowd.

Ribeye Roast is traditionally boneless but also delicious and a great choice for a date night or a special weeknight dinner. All it needs is a simple seasoning of olive oil, salt, and pepper. This cut of meat is best cooked with a sear and then finished in the oven and can be cut into steaks like I feature in my recipe for Ribeye Steak.

Close up of a sliced prime rib roast

Herbed Prime Rib ingredients

A cut of meat for a special occasion doesn’t necessarily have to be complicated. A Prime Rib Roast can be seasoned with just a few simple ingredients. Don’t forget the baby potatoes, green beans, and chimichurri sauce on the side!

Here’s what you need:

  • Bone-in Prime Rib Roast
  • Rosemary
  • Oregano
  • Garlic
  • Olive oil
  • Salt and pepper
A large raw beef roast seasoned with herbs and oil on a white serving plate

How to cook Prime Rib Roast

The secret to an excellent Prime Rib Roast is to cook it at a high temperature for a short amount of time, then turn the oven way down for a few more hours. I’d recommend using an oven-safe meat thermometer to make sure it’s cooked to perfection. Find more Oven Roasting Basics here.

This is how you cook a Prime Rib Roast:

  1. Prepare the roast: Place the roast in a roasting pan and cut a few shallow slits on the non-fatty side.
  2. Season the meat: Combine the rosemary, oregano, olive oil, and garlic in a bowl. Use it to season the Prime Rib on all sides and into the slits. Leave it in the fridge to sit for 30 minutes to one hour.
  3. Cook the Prime Rib: Sprinkle the roast with salt and pepper before placing it in a hot oven. After a few minutes, turn the heat down and cook for an additional 2 hours.
  4. Serve: Slice and serve with horseradish sauce.
A large raw beef roast seasoned with herbs and oil on a roasting rack

Horseradish sauce ingredients

To complement the beef, serve it with this creamy and tangy horseradish sauce. It’s easy to whip together and tastes even better than what you would be served in a steakhouse. Another sauce to add is my delicious chimichurri sauce.

This is what you need:

  • Sour cream
  • Creamed horseradish
  • White balsamic vinegar
  • Parsley
  • Chives
  • Salt
A sliced and cooked prime rib roast on a white serving plate with baby potatoes and green beans on the side

How to make homemade horseradish sauce

It’s so easy! Horseradish sauce can be made in 5 minutes and then used on the side of beef or in a sandwich.

This is what you need to do:

  1. Mix everything together: Mix the sour cream, horseradish, vinegar, and parsley together in a bowl. Season to taste with salt. 
  2. Serve: Scoop some of the sauce onto your plate with the roast or spread it on a beef sandwich the next day.

Helpful recipe tips

  • The prime roast cook time is set at 15-20 minutes per pound. If your roast is smaller, just calculate the full cook time that way.
  • Use an ovenproof meat thermometer instead of an instant-read meat thermometer. This helps you avoid opening the oven door countless times or poking holes in the meat.
  • Use a roasting pan with a rack if you have one. This will improve air circulation and promotes more even cooking.
  • Prime Rib is juiciest and the best tasting when it’s cooked medium rare (145°F) to medium (160°F) doneness.
  • Let the meat rest for 20 to 30 minutes after it comes out of the oven. Transfer the roast to a cutting board and cover it loosely with foil. This tent will seal in all of the natural juices and create a better, more flavorful bite. 

Storing and reheating

As soon as you’re done serving the Prime Rib Roast, seal up any leftovers in plastic wrap or an airtight container. Store them in the fridge for up to 3-4 days or freeze for up to 2-3months. Reheat the leftovers in the oven or microwave.

Store any leftover horseradish sauce in a jar or sealed container for up to 2 weeks. Spread it on a sandwich or serve it with steak!

What to serve with Prime Rib Roast

Don’t forget plenty of side dishes to complement your Prime Rib:

Large white serving plate holding a beef roast with baby potatoes and green beans on the side.

More beef recipes to try

These savory recipes featuring beef would be delicious at any time of year:

If you give this Herbed Prime Rib Roast With Horseradish a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

Print Recipe
3.67 from 3 votes

Herbed Prime Rib Roast With Horseradish

This juicy and tender Herbed Prime Rib Roast is cooked to perfection for the holidays. Each bite melts in your mouth and has a hint of tang thanks to the creamy homemade horseradish sauce.
Prep Time5 mins
Cook Time2 hrs
resting time30 mins
Total Time2 hrs 35 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: beef, dinner, dip, holiday, main course, main dish, sauce, weeknight dinner
Servings: 8 servings
Calories: 1372kcal
Author: Lena Gladstone

Ingredients

Prime Rib

  • 7 ½ lb Bone-In Prime Rib Roast
  • ¼ cup fresh rosemary chopped
  • ½ cup fresh oregano chopped
  • ¼ cup olive oil
  • 6 cloves garlic minced
  • 3 tbsp Kosher salt

Horseradish Sauce

  • ½ cup sour cream
  • 1 ½ tbsp creamed horseradish
  • ½ tbsp white balsamic vinegar
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • salt to taste

Instructions

Prime Rib

  • Place the roast in a roasting pan. Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate in the refrigerator for 30 minutes to one hour.
  • Preheat the oven to 450ºF. Sprinkle the salt and pepper all over the roast, putting an extra thick layer on the fatty side. Turn the roast over so the fatty side is facing up, then place in the preheated oven for 25 minutes.
  • Turn the oven down to 325 degrees and continue to cook for 2 hrs or until the center registers 130 degrees for a medium-rare center. Tent the roast and let it rest for 20-30 minutes before slicing. Slice and serve with the horseradish sauce.

Horseradish Sauce

  • Mix together sour cream, horseradish, vinegar, and parsley. Season to taste with salt. Serve with the beef. The sauce and leftover roast beef make a great sandwich the next day!

Notes

Tip: Cook time is approximately 15- 20 mins per lb, so if your roast is smaller, just calculate the full cook time that way.

Nutrition

Calories: 1372kcal | Carbohydrates: 4g | Protein: 59g | Fat: 123g | Saturated Fat: 50g | Cholesterol: 265mg | Sodium: 2831mg | Potassium: 1026mg | Fiber: 2g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 8mg

Grilled Flank Steak With Corn And Peach Salsa

by

Fire up the grill for this flavorful and juicy Grilled Flank Steak with Corn and Peach Salsa. Enjoy each bite of dry-rubbed steak with a fresh summer salsa at barbecues or as an easy weeknight meal.

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Close up of a grilled steak on a plate topped with peach salsa

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. As always, all opinions are my own. Thank you for supporting the brands that keep Lena’s Kitchen running!

Grilled Flank Steak With Corn And Peach Salsa is a simple summer meal that is going to save you lots of time. It can easily be enjoyed at barbeques or as a family meal. Simply fire up the grill, throw on the beef, and enjoy each bite with a loaded summer salsa!

Better yet, there’s no marinating required! The easy spice rub compliments the meat on the grill, giving it a deep, smokey flavor. It pairs perfectly with each bite of peach, corn, and tomato salsa on top.

Just like my Ribeye cooked in the oven, this is an easy beef dish you’ll be sure to love.

What is Flank Steak?

Flank Steak is a lean cut of meat from below the loin section. It’s a cut with lots of flavor, especially when it’s marinated and grilled, or pan-fried. Slice it thin and add to a stir fry or enjoy it on its own with chimichurri sauce on top.

Corn and Peach Salsa Ingredients

Top your steak with a fresh citrus salsa for a zesty Southwestern flavor. Using seasonal ingredients and grilled corn will give you layers of flavor.

Here’s what you need:

  • Olive oil
  • Corn
  • Peach
  • Red onion
  • Cherry tomatoes
  • Cilantro
  • Lime
  • Kosher salt

How to Make the Salsa

Homemade salsa is easier to make than you think. It’s delicious as a low-maintenance garnish for meat or tacos, or make extra and enjoy it with tortilla chips.

Here’s how to make the fresh salsa:

  1. Heat your grill to medium-high heat. While you wait for it to heat up, brush the ears of corn with some oil. 
  2. Grill the corn, turning occasionally (about 8 to 10 minutes). Remove from the grill and leave the ears to cool for a few minutes. 
  3. Next, use a knife to strip the kernels from the ears and place them in a medium bowl.
  4. Add chopped onion, peaches, tomatoes, cilantro, and lime juice to the bowl of corn and toss to combine. Season with salt.

Grilled Flank Steak Ingredients

This easy dry rub uses pantry-staple ingredients and flavors the meat as it grills.

This is what you need:

  • Flank Steak
  • Light brown sugar
  • Chili powder
  • Paprika
  • Kosher salt
  • Garlic powder
  • Ground cumin
Fresh greens and steak with salsa on white plate and drinks on the side.

How To Grill Flank Steak

There’s very little prep involved in this recipe and there’s no marinating! All you need to do is throw on a spice rub and then grill it up.

Follow these steps to grill the Flank Steak and finish off the recipe:

  1. Combine the spices for the dry rub in a small bowl and stir to combine. Set aside.
  2. Drizzle the steak with 1 tablespoon of oil until it’s evenly coated. Sprinkle the spice rub over the top of the steak and cover it entirely.
  3. Grill the steak on medium-high heat until you have grill marks on both sides. Grill for approximately 4 minutes per side for medium-rare or 5 minutes per side for medium as measured with an instant read thermometer.
  4. Transfer the steak to a cutting board and let it rest 5 minutes. Afterward, slice the steak against the grain, place on a serving platter, and top with salsa.
Close up of grilled steak on a plate topped with salsa

Grilling Tips for The Best Beef

These helpful tips will ensure your grilled beef tastes the best every time:

  • Heat the grill to high heat before you start grilling. Make sure it’s clean by brushing off any debris if necessary, then turn the heat down to medium.
  • Let the steak cook undisturbed before flipping so that it can develop a nice caramelization on the outside. 
  • Use a meat thermometer! This is the best way to ensure steaks are cooked to perfection. Medium rare is when the thickest part reaches an internal temperature of 145°F.
  • If the outside of the steak is cooking too quickly, turn down the heat or move the steak to indirect heat, such as the top rack, to avoid charring.
  • Let the steak rest before slicing. After removing the steak from the grill, let it rest on a cutting board for at least 5 minutes. This helps to retain flavorful juices. 
  • Slice against the grain. Especially for lean cuts like Flank Steak, it’s important to slice against the grain (or perpendicular to the lines that naturally run through the steak) for the most tender bite.

For more tips and fresh grilling ideas using beef this summer, visit Beef. It’s What’s For Dinner.

Steak with fruit salsa on top

Storing Leftovers

You can store leftover cooked steak in an airtight container in the fridge for up to 4 days. It’s best to reheat Flank Steak in a frying pan with a little oil over medium-high heat until it’s warmed through. You could also use a microwave, but it will dry the meat out faster.

Store the leftover salsa in a sealed container in the fridge. Try to use it up within a few days or else it gets a bit runny.

More Summer Beef Recipes to try

Did you try my recipe for Grilled Flank Steak With Corn And Peach Salsa? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations.

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5 from 6 votes

Grilled Flank Steak With Corn And Peach Salsa

Fire up the grill for this flavorful and juicy Grilled Flank Steak with Corn and Peach Salsa. Enjoy each bite of dry-rubbed steak with a fresh summer salsa at barbeques or as an easy weeknight meal.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: beef, fresh fruit, fruit, grill, grilled, grilled recipe, main course, meat, summer
Servings: 4 servings
Calories: 1335kcal
Author: Lena Gladstone

Ingredients

Flank Steak

  • 1 ½ lb Flank Steak
  • ½ tbsp light brown sugar
  • ¼ tsp chili powder
  • ½ tbsp paprika
  • 1 ½ tsp kosher salt
  • 1 tsp garlic powder
  • ¼ tsp ground cumin

Corn, Tomato and Peach Salsa

  • 2 tbsp olive oil plus more for corn
  • 1 ear corn shucked and grilled
  • 1 peach finely chopped
  • ¼ red onion finely chopped
  • 1 cup cherry tomatoes halved
  • ½ cup fresh cilantro roughly chopped
  • ½ large lime juiced
  • ¾ tsp kosher salt

Instructions

Corn And Peach Salsa

  • Combine the spices for the spice rub in a small bowl and stir to combine.
  • Heat your grill to medium-high heat. Brush the corn with some oil. Grill the corn, turning occasionally, about 8–10 minutes, and remove from the grill and let cool. Strip the kernels from cobs and place in a medium bowl.
  • Add chopped onion, peaches, tomatoes, cilantro, and lime juice to corn; toss to combine; season with salt. Set salsa aside.

Grilled Flank Steak

  • Meanwhile, drizzle steak with 1 tablespoon oil and sprinkle with all of dry rub. Grill the steak, until you have grill marks on both sides. (approximately 4 minutes per side for medium-rare(145°F), 5 minutes per side for medium (160°F).
  • Transfer to a cutting board and let it rest 5 minutes.
  • After resting, slice against the grain and top with the salsa.

Notes

  • Heat the grill to high heat before you start grilling. Make sure it’s clean by brushing off any debris if necessary, then turn the heat down to medium.
  • When marinating beef, keep it in the fridge. This keeps the steak safe to eat and ensures the middle doesn’t overcook.
  • Let the steak cook undisturbed before flipping so that it can develop a nice caramelization on the outside. 
  • Use a meat thermometer! This is the best way to ensure steaks are cooked to perfection. Medium rare is when the thickest part reaches an internal temperature of 145°F.
  • If the outside of the steak is cooking too quickly, turn down the heat or move the steak to indirect heat, such as the top rack, to avoid charring.
  • Leave the steak to rest before slicing. After removing the steak from the grill, let it rest on a cutting board for at least 5 minutes. This helps to retain all of its flavorful juices. 
  • Slice against the grain. Especially for lean cuts like Flank Steak, it’s important to slice against the grain (or perpendicular to the lines that naturally run through the steak) for the most tender bite.

Nutrition

Calories: 1335kcal | Carbohydrates: 37g | Protein: 151g | Fat: 63g | Saturated Fat: 18g | Cholesterol: 408mg | Sodium: 5633mg | Potassium: 3126mg | Fiber: 6g | Sugar: 24g | Vitamin A: 3632IU | Vitamin C: 58mg | Calcium: 170mg | Iron: 13mg

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