Grilled steak with creamy horseradish walnut sauce

Prep: 15 minutes

Chill: 1 hour or up to 2 days

Cook: 8 minutes

Makes: 2 servings

1 boneless tender beef steak, 12 to 14 ounces (choose from sirloin, flank, NY strip or rib-eye), 1 to 1 ¼ inches thick

Rosemary and thyme steak seasoning, see recipe

Chopped fresh herbs, such as chives or parsley Creamy horseradish walnut sauce, see recipe

1. Pat steak dry; place on a plate. Sprinkle some of the steak seasoning mixture over all sides of the steak; you’ll use about 1 teaspoon. Refrigerate steak, loosely covered, at least 1 hour or up to 2 days.

2. Prepare a charcoal grill or heat a gas grill to medium-high.

3. Put the steak directly over the heat source.

Cover the grill; cook, 5 minutes. Flip the steaks. Cover the grill; cook until medium-rare, usually 3 minutes more.

4. Transfer the steak to a board. Use a very sharp slicing knife to slice steak across the grain into ½-inch thick pieces. Garnish with chopped herbs; serve with the sour cream sauce.

Nutrition information per serving: 267 calories, 12 g fat, 5 g saturated fat, 111 mg cholesterol, 0 g carbohydrates, 0 g sugar, 37 g protein, 77 mg sodium, 0 g fiber cup heavy cream, very cold tablespoons powdered sugar tablespoon instant coffee granules or 1 packet Starbucks Via Instant tablespoon Kahlua or other coffee liqueur, optional pint vanilla ice cream, softened enough to scoop

Shaved shards of semi-sweet, milk or bittersweet chocolate

Fresh raspberries, strawberries or drained morello cherries, optional

1. For mocha syrup, put granulated sugar and brewed coffee into a small, deep saucepan (a deep saucepan helps prevent boil-overs). Heat until sugar dissolves and mixture boils. Wash down any sugar crystals on side of pan with a brush dipped in water. Reduce heat and simmer covered, without stirring, 2 minutes. Stir in butter, cocoa and instant coffee until dissolved. Pour into a jar. Cover with lid and cool. Refrigerate covered up to several days. Heat in microwave to warm for serving.

Makes: about ½ cup.

2. For whipped coffee cream, beat cream in a chilled bowl with an electric mixer on low until frothy. Beat in powdered sugar, instant coffee and liqueur. Beat until soft peaks form. Refrigerate up to 30 minutes.

3. For each sundae, place 2 small scoops vanilla ice cream into serving bowl. Drizzle generously with warm mocha syrup. Top with a dollop of whipped coffee cream. Garnish with chocolate shavings. Top with a raspberry, strawberry or cherry. Serve immediately.

Nutrition information per serving: 413 calories, 24 g fat, 15 g saturated fat, 78 mg cholesterol, 48 g carbohydrates, 44 g sugar, 4 g protein, 64 mg sodium, 1 g fiber