Marinated Flank Steak with Horseradish Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Nothing says summer quite like a barbecue, and here's a recipe for the grill that's sure to become a standard in your repertoire. Serve with the corn and tomato salad, and crusty rolls. Pour a dry red wine, such as Zinfandel or Merlot, and bring out a batch of your favorite brownies for dessert. Ingredients:
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 |
1/2 cup sour cream |
1 tablespoon plus 1 teaspoon prepared horseradish |
2 green onions, chopped |
romaine lettuce leaves |
Directions:
1. FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.
2. FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
3. 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.
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