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Steak Bites

published: August 9th 2009
source: Lesa Jackson

1 ½ teaspoons seasoned salt
1 ½ teaspoons pepper
1 teaspoon garlic salt
2 pounds New York strip steaks
1 tablespoon extra virgin olive oil
1 cup low fat mayonnaise
4 teaspoons prepared horseradish
4 teaspoons Dijon mustard
1 multigrain baguette, sliced ½ inch thick and toasted
¼ cup finely chopped flat-leaf parsley

In a small bowl, combine 1 teaspoon seasoned salt, the pepper and garlic salt. Rub over the steaks.

In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook 4 minutes on each side for medium-rare. Let stand for at least 15 minutes, then slice ¼ inch thick.

In a small bowl, mix the mayonnaise, horseradish, mustard and remaining ½ teaspoon seasoned salt.

Spread a thin layer of the horseradish sauce on each toasted bread slice, then top with a piece of steak, more horseradish sauce and parsley.