Flank Steak With Horseradish Sauce Recipes

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MARINATED FLANK STEAK WITH HORSERADISH CREAM



Marinated Flank Steak with Horseradish Cream image

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.

Provided by Saveur

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 8h50m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 355.9 calories, Carbohydrate 20.2 g, Cholesterol 52.9 mg, Fat 19 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 7.3 g, Sodium 1365.8 mg, Sugar 9.4 g

FLANK STEAK WITH HORSERADISH SAUCE



Flank Steak with Horseradish Sauce image

An overnight marinade performs double duty, gently flavoring and tenderizing this lean cut of beef. It can be grilled to perfection in only minutes.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 beef flank steak (1 pound)
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1/8 teaspoon hot pepper sauce
HORSERADISH SAUCE:
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 green onions, finely chopped
2 teaspoons prepared horseradish

Steps:

  • Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. , In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate., Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Thinly slice steak across the grain; serve with sauce.

Nutrition Facts : Calories 225 calories, Fat 10g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 353mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

MARINATED FLANK STEAK WITH HORSERADISH SAUCE



Marinated Flank Steak With Horseradish Sauce image

Make and share this Marinated Flank Steak With Horseradish Sauce recipe from Food.com.

Provided by Abby Girl

Categories     Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup soy sauce
1/2 cup white wine
1/2 onion, chopped
3 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
2 garlic cloves, chopped
2 lbs flank steaks, trimmed
1/2 cup sour cream
1 tablespoon prepared horseradish
1 teaspoon prepared horseradish
2 green onions, chopped

Steps:

  • Steak: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.
  • For Sauce: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.).
  • Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 2 minute.
  • Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare.
  • Transfer steak to plate and let stand at least 15 minutes.
  • Cut steak across grain into thin diagonal slices. Serve with horseradish sauce.

Nutrition Facts : Calories 370.6, Fat 21.2, SaturatedFat 8.4, Cholesterol 70.4, Sodium 1445.5, Carbohydrate 4.8, Fiber 0.7, Sugar 1.4, Protein 35.5

FLANK STEAK WITH HORSERADISH SAUCE



Flank Steak With Horseradish Sauce image

The low-fat horseradish sauce is a great compliment to this tender seasoned steak. We love this! Cook time includes 8 hours for marinading.

Provided by Chris from Kansas

Categories     Steak

Time 8h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb beef flank steak
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon Dijon mustard
2 green onions, finely chopped
2 teaspoons prepared horseradish

Steps:

  • Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in.
  • intervals, making diamond shapes.
  • Repeat on other side.
  • In a large resealable plastic bag, combine the next five ingredients.
  • Add steak.
  • Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Combine the sauce ingredients in a small bowl; cover and refrigerate.
  • Drain and discard marinade.
  • Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160, well-done 170).
  • Thinly slice steak across the grain; serve with sauce.

Nutrition Facts : Calories 271.2, Fat 12.8, SaturatedFat 5.5, Cholesterol 63.7, Sodium 288.9, Carbohydrate 5.5, Fiber 0.7, Sugar 1.9, Protein 32.4

MARINATED FLANK STEAK WITH HORSERADISH SAUCE



Marinated Flank Steak with Horseradish Sauce image

Categories     Beef     Marinate     Low Carb     Horseradish     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

STEAK
1/2 cup soy sauce
1/2 cup dry white wine
1/2 onion, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, chopped
1 2-pound flank steak, trimmed
SAUCE
1/2 cup sour cream
1 tablespoon plus 1 teaspoon prepared horseradish
2 green onions, chopped
Romaine lettuce leaves

Steps:

  • FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.
  • FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.

STEAK AND HORSERADISH PRESSED SANDWICH



Steak and Horseradish Pressed Sandwich image

Pack everything you love about a steakhouse dinner into one hearty sandwich. The horseradish-mustard spread adds a welcome kick, and baby arugula brings on a peppery freshness.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h20m

Yield 8 servings

Number Of Ingredients 11

1 flank steak (about 1 1/2 pounds)
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons prepared horseradish, drained
2 tablespoons whole-grain mustard
1 medium to large red onion, sliced into 1/4 inch rounds
1 large loaf rye bread (unsliced)
4 cups baby arugula
1 large tomato, thinly sliced

Steps:

  • Place the flank steak in a casserole dish or baking pan. Drizzle with the Worcestershire sauce, 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of black pepper. Rub this mixture all over both sides of the flank steak and let sit at room temperature for 30 minutes.
  • Pre-heat a grill pan for about 15 minutes. Meanwhile, mix together the mayonnaise, horseradish and whole-grain mustard in a small bowl. Set aside.
  • When the grill is hot, cook the flank steak until an instant-read thermometer inserted in the middle of the steak reads 125 degrees F for medium rare, about 6 minutes per side. (Leave the grill pan over the heat.) Let the steak rest 15 minutes before slicing very thinly across the grain.
  • Drizzle the onion slices with the remaining tablespoon olive oil and sprinkle with salt and pepper. Grill the onion on both sides to char and soften, about 2 minutes per side. (Turn down the heat if they char too quickly.) Transfer to a bowl. Check seasoning and add more salt and pepper, if necessary. Cover with plastic wrap to continue softening.
  • Slice the bread loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/4-inch border. Spread the horseradish mayonnaise on both halves. Layer half of the arugula, then the onion and the steak on the bottom half of the loaf and season with salt and pepper. Add the tomatoes, remaining arugula, more salt and pepper and top half of the loaf. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

PORTERHOUSE STEAK WITH HORSERADISH SAUCE



Porterhouse Steak with Horseradish Sauce image

Provided by Trisha Yearwood

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

One 1 1/2-pound porterhouse steak
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons vegetable oil
1/4 cup sour cream
3 tablespoons mayonnaise
2 tablespoons prepared horseradish
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley, chopped

Steps:

  • Heat a grill or grill pan to medium-high heat.
  • Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
  • Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

FLANK STEAK WITH HORSERADISH SAUCE



Flank Steak with Horseradish Sauce image

An overnight marinade performs double duty, gently flavoring and tenderizing this lean cut of beef. It can be grilled to perfection in only minutes.

Provided by Allrecipes Member

Time 25m

Yield 4

Number Of Ingredients 11

1 (1 pound) beef flank steak
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 garlic clove (blank)s garlic cloves, minced
⅛ teaspoon hot pepper sauce
¼ cup fat-free mayonnaise
¼ cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 medium (4-1/8" long)s green onions, finely chopped
2 teaspoons prepared horseradish

Steps:

  • Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate.
  • Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well done, 170 degrees F). Thinly slice steak across the grain; serve with sauce.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 9.9 g, Cholesterol 52.4 mg, Fat 11.3 g, Fiber 0.4 g, Protein 24.8 g, SaturatedFat 5 g, Sodium 550.2 mg, Sugar 3.5 g

SEASONED STEAKS WITH HORSERADISH CREAM



Seasoned Steaks with Horseradish Cream image

My sauced-up tenderloin is summer comfort at its best. It pulls together with simple sides-we like mashed potatoes and green beans-and doesn't need much to shine because it's that good. -Jenna Ewald, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 beef tenderloin steaks (6 ounces each)
HORSERADISH CREAM:
2 tablespoons butter, softened
1 tablespoon prepared horseradish
1 garlic clove, minced
2 tablespoons heavy whipping cream

Steps:

  • Lightly oil grill rack. Mix salt, garlic powder, parsley flakes, chili powder and pepper. Rub over both sides of steaks., Grill steaks, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix butter, horseradish and garlic until blended; gradually whisk in cream. Serve with steaks.

Nutrition Facts :

HORSERADISH-CRUSTED FLANK STEAK



Horseradish-Crusted Flank Steak image

Flank steak should be cooked rare to medium rare for best flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 15m

Number Of Ingredients 4

1/3 cup with prepared horseradish
1 tablespoon vegetable oil
1 1/2 pounds flank steak
coarse salt and ground pepper

Steps:

  • Fill 1/3 cup with prepared horseradish that has been squeezed of excess liquid and combine in a small bowl with vegetable oil. Heat broiler.
  • Cut flank steak into 4 equal pieces. Generously season steaks on both sides with coarse salt and ground pepper. Place on broiler pan; pat horseradish mixture on top of steaks.
  • Broil until crust is slightly browned and steak is cooked to desired doneness, 5 to 7 minutes for medium-rare.

Nutrition Facts : Calories 291 g, Fat 16 g, Fiber 1 g, Protein 33 g

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