Rib Steak with Roasted Garlic-Horseradish Sauce and Frizzled Leek

Photography by Chay Berger
Food Prep by Leah Hamaoui
Thank you to Adorn Your Table for the beautiful tablecloth shown in this photo

Wondering what to do with your leftover maror? Turn some of it into a zingy dipping sauce for these amazing rib steaks that will rival a gourmet dinner at your favorite restaurant! Use any leftovers to double as a spread for your matzah or a dressing that will take a simple salad to the next level.

SERVES 4

• 4–6 bone-in rib steaks
• oil, for drizzling
• kosher salt, for sprinkling
• several twists cracked black pepper

Frizzled Leek

• 2–3 leeks
• oil, for frying
• salt, for sprinkling

Horseradish Dipping Sauce

• 1 medium head garlic
• oil, for drizzling
• ¾ cup mayonnaise
• 3 Tbsp fresh horseradish, finely grated
• 6 scallions, sliced and trimmed
• 2 tsp honey
• ½ tsp lemon juice
• ½ tsp salt, plus more for sprinkling
• several twists cracked black pepper

To prepare the horseradish sauce, preheat oven to 400°F (200°C).

Peel away some of the papery outer layers of the garlic head while keeping the bulb intact. Slice about ¹⁄₂ inch (1 cm) off the top, just enough to expose the cloves. Place the garlic cut side up on a piece of aluminum foil, then drizzle with olive oil and sprinkle with kosher salt. Fold the foil over the garlic and seal the edges tightly to make a packet.

Place the packet on a baking sheet and roast for about 45–60 minutes. Remove from the oven and let it rest until cool enough to handle. Once cool, the cloves will squeeze out easily.