When I asked Faith what she wanted for dinner on Mother’s Day, it didn’t take her long to answer “Marinated Flank Steak!” It is hard to beat the flavor of this savory steak. Add some horseradish sauce on the side and you are all ready to go. This dish is so easy yet so amazingly good that you will bring praises from your family and guests. I guarantee this will become a family favorite the first time you try it.
Marinated Flank Steak with Horseradish Sauce
Horseradish Sauce
½ cup sour cream
4 tsp. finely chopped horseradish (jar, prepared)
2 green onions finely chopped
Marinade
½ cup soy sauce
½ cup white wine or 2 tsp. Mirin (found in oriental section) mixed with ½ cup water
½ cup chopped onion
3 T. chopped fresh rosemary
2 T. olive oil
2 garlic cloves chopped
2 lbs. flank steak
Sauce: Combine sour cream, horseradish and green onions in a bowl and mix well. Chill covered until serving time.
Steak: Combine soy sauce, wine, rosemary, oil, and garlic. In a large zip lock bag, pour marinade, add steak and turn to coat. Marinade in refrigerator for 8 to 10 hours turning occasionally. Drain steak, reserving marinade. Grill steak over hot coals for 6 minutes per side for rare, basting occasionally if desired with reserved marinade. Remove the steak to a serving platter. Let stand 15 minutes. Slicing across the grain provided the greatest tenderness. For this, position your knife at 45-degree angle for thick, juicy slices. Serve with horseradish sauce. Grill 10-12 minutes per side at 300° for medium to medium well.
Source: 3GuysOutside
- Horseradish Sauce
- ½ cup sour cream
- 4 tsp. finely chopped horseradish (jar, prepared)
- 2 green onions finely chopped
- Marinade
- ½ cup soy sauce
- ½ cup white wine or 2 tsp. Mirin (found in oriental section) mixed with ½ cup water
- ½ cup chopped onion
- 3 T. chopped fresh rosemary
- 2 T. olive oil
- 2 garlic cloves chopped
- 2 lbs. flank steak
- Sauce: Combine sour cream, horseradish and green onions in a bowl and mix well. Chill covered until serving time.
- Steak: Combine soy sauce, wine, rosemary, oil, and garlic. In a large zip lock bag, pour marinade, add steak and turn to coat. Marinade in refrigerator for 8 to 10 hours turning occasionally. Drain steak, reserving marinade. Grill steak over hot coals for 6 minutes per side for rare, basting occasionally if desired with reserved marinade.
- Remove the steak to a serving platter. Let stand 15 minutes. Slicing across the grain provided the greatest tenderness. For this, position your knife at 45-degree angle for thick, juicy slices. Serve with horseradish sauce. Grill 10-12 minutes per side at 300° for medium to medium well.
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