Marinated Flank Steak with Horseradish Cream

This is a summer grilling masterpiece! I like to serve flank steak slices on a pretty platter and top with blistered cherry tomatoes. Garnish the platter with rosemary sprigs and be prepared to wow your guests.

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

Ingredients

• 2 tablespoons brown sugar
• ½ cup sour cream
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• salt and ground black pepper to taste
• 1 tablespoon minced garlic
• ½ cup dry sherry
• 2 tablespoons prepared horseradish
• 3 green onions, finely chopped
• 1 (1 1/2-pound) flank steak
• ½ onion, finely chopped
• ½ cup low-sodium soy sauce
• 1 tablespoon finely chopped fresh rosemary

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.