Step 1Preheat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Season steak evenly on both sides with salt and pepper. Add olive oil and place steak in skillet; cook strip steak 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steak and set aside to rest.
Step 2Place sliced bread in single layer on baking sheet. Bake in 350°F oven for about 10 minutes or until lightly toasted but not brown. Set aside.
Step 3Combine horseradish and heavy cream in a medium size mixing bowl. Mix over medium speed for about 5 minutes or until you form whip cream. Once formed remove bowl from mixer and fold in fresh chives and parmesan cheese.
Step 1Spread 2 teaspoon horseradish whip onto each bread piece. Slice steak in 12 equal size pieces; top with steak and fresh arugula.
Nutrition information per serving, 1oz: 187 Calories; 63 Calories from fat; 7g Total Fat (3.1 g Saturated Fat; 0.2 g Trans Fat; 0.6 g Polyunsaturated Fat; 2.7 g Monounsaturated Fat;) 33 mg Cholesterol; 322 mg Sodium; 18.5 g Total Carbohydrate; 0.1 g Dietary Fiber; 1.3 g Total Sugars; 12 g Protein; 0 g Added Sugars; 38.2 mg Calcium; 2.2 mg Iron; 161 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 5.4 mg NE Niacin; 0.3 mg Vitamin B6; 1.2 mcg Vitamin B12; 122 mg Phosphorus; 1.6 mg Zinc; 16.2 mcg Selenium; 26.5 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, and Selenium; and a good source of Iron, Vitamin B6, and Zinc.