LONDON BROIL WITH CREAMY HORSERADISH SAUCE |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From Ricky Lauren's The Hamptons. The horseradish sauce needs time in the fridge for the flavors to meld, so make it at the same time as the marinade.15 Ingredients:
3 garlic cloves, minced |
2 teaspoons fresh lemon juice |
3 tablespoons balsamic vinegar |
2 tablespoons worcestershire sauce |
1/4 cup red wine |
1 tablespoon soy sauce |
1 teaspoon honey |
salt & freshly ground black pepper |
2 -2 1/2 lbs flank steaks or 2 -2 1/2 lbs top round beef |
1/4 cup prepared horseradish |
1/2 cup sour cream |
1 tablespoon dijon mustard |
1 dash worcestershire sauce |
1 tablespoon cider vinegar |
salt & freshly ground black pepper |
1 teaspoon finely chopped fresh chives |
Directions:
1. Make the sauce: Whisk all the ingredients for the horseradish sauce together until smooth and creamy. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.
2. For the London Broil: To make the marinade, mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
3. Remove the meat from the refrigerator and bring it to room temperature before cooking.
4. Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6-inches below the heat source.)
5. Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels. Grill on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer to a carving board and let stand for 8 to 10 minutes.
6. Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.
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