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Marinated Flank Steak with Horseradish Cream
Marinated Flank Steak with Horseradish Cream
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
530 minutes
Marinate flank steak in rosemary-soy sauce, grill, and serve with horseradish cream sauce.
Ingredients:
  • 0.5 cup low-sodium soy sauce
  • 0.5 cup dry sherry
  • 0.5 onion, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 1 teaspoon ground black pepper
  • 1 (1 1/2-pound) flank steak
  • 0.5 cup sour cream
  • 3 green onions, finely chopped
  • 2 tablespoons prepared horseradish
  • salt and ground black pepper to taste
Instructions:
  • Mix together soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper until well combined. Poke flank steak all over with a large fork, then flip and repeat. Place steak in a resealable plastic bag and pour in the marinade to completely coat the meat. Refrigerate and marinate for 8 hours or overnight.
  • Mix together the sour cream, green onions, horseradish, salt, and pepper in a bowl. Chill the sauce in the refrigerator, covered, until you're ready to use it, for up to 24 hours.
  • Prepare the grill by preheating it to high heat and lightly oiling the grate.
  • Separate steak from the marinade. In a small saucepan, bring the marinade to a boil over high heat for 1 minute. Take off the heat and use the sauce to season the steak with pepper.
  • Grill the steak to your liking, brushing with marinade as needed, approximately 5 minutes per side for medium doneness. Use an instant-read thermometer to check for an internal temperature of 140°F (60°C).
  • Let steak rest on a plate for 15 minutes, then slice thinly across the grain. Serve with hot or at room temperature with horseradish sauce.

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