Marinated Flank Steak with Horseradish Cream
Description
Flank steak is marinated overnight in a rosemary-soy sauce mixture before it's grilled and served with a horseradish cream sauce.
Ingredients
•
1/2 cup low-sodium soy sauce
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1/2 cup dry sherry
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1/2 onion, finely chopped
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2 tablespoons olive oil
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2 tablespoons brown sugar
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1 tablespoon finely chopped fresh rosemary
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1 tablespoon minced garlic
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1 teaspoon ground black pepper
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1 (1 1/2-pound) flank steak
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1/2 cup sour cream
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3 green onions, finely chopped
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2 tablespoons prepared horseradish
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salt and ground black pepper to taste
Directions
1
Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
2
Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
3
Preheat an outdoor grill for high heat and lightly oil the grate.
4
Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
5
Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
6
Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.