Rec/Rev/Pics....Grilled Flank Steak with Horseradish Sauce

[Jerryanne]

It was a warm day here last Sunday-perfect for grilling.

I knew we were going to be busy for most of the day, so I went looking for a quick and easy marinade for steak. We do love flank steak but MAN is it pricey at the grocery store-I only grab it on the rare occasion it's on sale....which isn't often. They do have good sales on London Broil steaks often, so I always grab a few packages to pop in the freezer.

I found a package of 2 of them tucked away in the corner of the deep freezer, so I thawed them out and went looking for a new recipe to try. I found 5 different recipes that looked good, asked Bob which one looked like a good one and as soon as he read this one, he said THIS is it.

I usually don't serve a sauce with steak-I prefer to get the flavor from a marinade or rub, so this was going to be a new venture for me. This recipe uses both a marinade and a side sauce....and we do love horseradish sauce with oven-fried zucchini. OK, why not give it a go?

The marinade goes together VERY quickly once the vegetables are minced. I let the steak soak in it for about 7 hours in the refrigerator-that gave it plenty of flavor.

I'm leery to add a lot of horseradish to a sauce right up front....I prefer to start low and gradually add and taste until I get the flavor I want. I started with 2 Tbsp. in this recipe...in the end, the 3 Tbsp. amount was perfect for us. For us, I think 4 Tbsp. would have overpowered the sauce.

We love our steak medium-rare to medium-especially this cut. Flank steak or London Broil is always best cut against the grain-slicing it that way gives you beautiful tender strips of deliciousness.

This pairing works so well together. I love the slight sweetness the white balsamic vinegar added to both the marinade and the sauce. The onion and garlic added just the right flavor punch to the marinade without overpowering it.

The horseradish sauce gives a nice subtle complimentary flavor to the steak. As I said above, we thought the 3 Tbsp. of horseradish was just the right amount- certainly reduce or add more, if you prefer.

I served this with oven fries seasoned with garlic powder, onion powder, a little kosher salt and pepper and some steamed broccoli. We enjoyed each and every bite. AND a bonus-I have enough steak left to do a nice big stir-fry sort of dish tonight to have over rice or pasta. I've got some vegetables that need to be used up before grocery shopping on Saturday-this will work perfectly.



The moderator on the Taste of Home forum picks a "secret ingredient" every week and challenges the members of the board to find a new recipe using the ingredient, make it and review it. Thanks so much Sue, for choosing steak as the "secret" ingredient for this week. It gave me the nudge I needed to go outside of my favorites file and find something new to try. This one is now taking residence along with our other summertime go-to grilling recipes.

Carol




GRILLED FLANK STEAK WITH HORSERADISH SAUCE
(Source: Adapted from Southern Living Annual Recipes 2002 cookbook)

2 lb. flank steak or London Broil

MARINADE:
1 small onion, diced
3 garlic cloves, minced
1/2 c. olive oil
1/4 c. white balsamic vinegar
2 Tbsp. Worcestershire sauce
2 tsp. sugar
1 tsp. salt
1 tsp. pepper

HORSERADISH SAUCE
1 c. sour cream
3 Tbsp. mayonnaise
2 Tbsp. white balsamic vinegar
3-4 Tbsp. prepared horseradish
1 Tbsp. chopped fresh parsley
3/4 tsp. salt
1/4 tsp. freshly ground black pepper

Place flank steak in a heavy-duty zip-top plastic bag; set aside.

For the marinade, combine onion, garlic, oil, balsamic vinegar, Worcestershire sauce, sugar, salt and pepper in a small bowl; mix well.

Pour marinade over steak; seal the bag, and chill for 6-8 hours, turning the bag occasionally.

For the horseradish sauce, whisk together sour cream, mayonnaise, vinegar, horseradish, parsley, salt and pepper until well mixed. Taste and adjust seasonings. Cover; chill until serving time.

Remove steak from marinade; discard marinade.

Grill, covered with grill lid, over medium-high heat (350-400 degrees) for 8-10 minutes on each side or to desired doneness.

Cut steak diagonally across the grain into thin strips. Serve with Horseradish Sauce. 6 servings.

[Christine Mlinek]

that looks very very moist!

[Ann M]

Oh Carol,this looks so good. I love using Balsamic vinegar.

[Jerryanne]

I do too Ann-the white balsamic is light, mild and a nice change from the regular one.

[Carol1011]

Thanks Carol for sharing this recipe. I will print because I have a new ink cartridge. Yippee! I'm going to Trader Joe's and see if I can find white balsamic vinegar. I got some white balsamic vinegar with blueberries at the grand opening of the Home Goods store on Sunday. Wow! Was that ever good on a salad!

[Jerryanne]

Ha-ya beat me to it Carol-I still haven't gotten to the store for a new printer cartridge. Ye ol' pen is getting quite a workout!

This one is a good one........we really loved the horseradish sauce. It built a little in intensity the next day but not overpowering. I stir a bunch of fresh vegetables the next night, thin sliced the leftover steak and served it over thin spaghetti-we drizzled the sauce over top..........it was DELICIOUS. Had that for 2 nights with a little left for lunch the next day........talk about economical.....

White balsamic with blueberries? I BET it was good on salad. I can't remember where I picked this bottle I have here up-I THINK it was at the regular grocery store. They're carrying a nice variety of different oils and vinegars now.

[Smokeysmomm]

Where was I when you posted this? I want! This is so much better than what I had for dinner tonight. excellent (as usual )

[Jerryanne]

I think you were busy running one of your marathons!

This marinade is really good. We loved the sauce that goes with it but you could omit it and the steak alone would be great. You're not a fan of horseradish are you?