Marinated Flank Steak with Horseradish Cream recipe
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Ingredients
- ½ cup low-sodium soy sauce ½ cup dry sherry ½ 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 ½ cup sour cream 3 green onions, finely chopped 2 tablespoons prepared horseradish salt and ground black pepper to taste
Nutrition Info
- 355.9 caloriescarbohydrate: 20.2 gcholesterol: 52.9 mgfat: 19 gfiber: 1.5 gprotein: 23.7 gsaturatedFat: 7.3 gservingSize: -sodium: 1365.8 mgsugar: 9.4 gtransFat: : -unsaturatedFat: : -
Directions Marinated Flank Steak with Horseradish Cream
Directions
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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.
Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
Preheat an outdoor grill for high heat and lightly oil the grate.
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.
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).
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.