Marinated Flank Steak with Horseradish Sauce

Marinated Flank Steak with Horseradish Sauce
Marinated Flank Steak with Horseradish Sauce
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 6
Beef Marinate Low Carb Horseradish Summer Bon Appétit
  • 1/2 cup sour cream
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1/2 cup soy sauce
  • 1/2 cup dry white wine
  • 3 tablespoons chopped fresh rosemary
  • 2 garlic cloves, chopped
  • Carbohydrate 4 g(1%)
  • Cholesterol 113 mg(38%)
  • Fat 21 g(32%)
  • Fiber 1 g(3%)
  • Protein 35 g(69%)
  • Saturated Fat 8 g(40%)
  • Sodium 1275 mg(53%)
  • Calories 363

Preparation FOR 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 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.

Preparation FOR 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 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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