Marinated Flank Steak with Horseradish Cream

Marinated Flank Steak with Horseradish Cream

Flank steak is marinated overnight in a rosemary-soy sauce mixture before it's grilled and served with a horseradish cream sauce.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
356 Calories

Recipe Instructions

Step 1
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 2
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.
Step 3
Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
Step 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.
Step 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).
Step 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.

Ingredients

  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 teaspoon ground black pepper
  • salt and ground black pepper to taste
  • 1 tablespoon minced garlic
  • 2 tablespoons prepared horseradish
  • 3 green onions, finely chopped
  • 1 (1 1/2-pound) flank steak
  • 1 tablespoon finely chopped fresh rosemary
  • 0.5 cup sour cream
  • 0.5 cup dry sherry
  • 0.5 cup low-sodium soy sauce
  • 0.5 onion, finely chopped

Categories

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