Marinated Flank Steak With Horseradish Sauce Recipes

MARINATED FLANK STEAK WITH HORSERADISH CREAM

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.

FLANK STEAK WITH HORSERADISH SAUCE

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.

MARINATED GRILLED FLANK STEAK

Steps:

• Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.

SPICE-RUBBED FLANK STEAK WITH HORSERADISH CREAM

Steps:

• To prepare steak, trim fat from steak. Place bourbon and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
• To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
• To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove the steak from bag; discard marinade. Rub sugar mixture over steak and chill for 30 minutes.
• Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.

MARINATED FLANK STEAK WITH HORSERADISH SAUCE

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.