| Grilled Flank Steak with Honey Horseradish Sauce |
From "Ask DIY"
episode ADI-516 |
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Q: Do you have any recipes for marinating and cooking a flank steak? A: (Ask DIY Cooking expert Paul Sturkey) I sure do! But before I share it, here's a tip on buying flank steak: Be sure to pick a steak that's nice and red, with very little fat (figure A). This is a naturally low-fat cut of meat, but you should choose one with as little fat as possible. Ingredients: 1 choice flank steak
For the Marinade: 3/4 cup good red wine
1/2 cup low-sodium soy sauce
2 Tbs. Creole mustard
3 Tbs. olive or salad oil
2 Tbs. garlic, minced
2 Tbs. clover honey
1 onion, peeled and diced
Ground black pepper
3 Tbs. horseradish - Combine all ingredients except the flank steak and horseradish in a large resealable plastic bag.
- Add steak to bag and reseal; refrigerate 4 to 6 hours.
- Remove steak from bag and pat dry.
- Place marinade in a saucepan. Add horseradish, bring to a boil over moderate heat and reduce to a simmer for 15 minute.
- Strain if desired, or serve chunky-style.
- Preheat grill to 350 degrees (moderate high heat).
- Spray steak with nonstick cooking spray.
- Grill steak about 6 to 7 minutes on each side for medium-rare. Transfer steak to a plate and let rest 5 minutes before carving.
- Cut steak across the grain into thin slices.
- Serve with roasted red potatoes and drizzle with the sauce.
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