Grilled Flank Steak With Horseradish Cream Sauce Recipe

I love this recipe because the robust marinade transforms a simple flank steak into something truly extraordinary, while the zingy horseradish cream sauce adds a delightful kick that keeps every bite exciting. Plus, the whole process makes me feel like a grill master, effortlessly blending flavors that impress at any get-together.

The mix of seasonings makes this flank steak extraordinary. You will not bite into a piece of beef marinated with a better blend than this.

It makes perfect sense that the marinade consists of such an oil, vinegar, and mustard combination. And the fresh rosemary and garlic used to impart flavor for grilling can’t be beat.

Inasmuch as I’m tempted to chop up leftover steak for a breakfast burrito, what with the aforementioned maneuvers involving oil, vinegar, and mustard, I must issue a warning: this is not a weekday-easy flank steak. (But it could very well be a weekend-seeming one.)

Grilled Flank Steak With Horseradish Cream Sauce Recipe Ingredients

• Flank Steak: Lean protein source; rich in iron and zinc.
• Olive Oil: Contains healthy monounsaturated fats; heart-friendly.
• Garlic: Adds aromatic pungency; supports cardiovascular health.
• Worcestershire Sauce: Provides savory, umami flavor; low in calories.
• Soy Sauce: Gives a salty, fermented taste; contains sodium.
• Dijon Mustard: Offers tangy heat; low calorie condiment.
• Rosemary: Fresh, pine-like flavor; antioxidant properties.
• Sour Cream: Creamy texture; adds richness to dishes.
• Horseradish: Spicy kick; aids in digestion with antioxidants.

Grilled Flank Steak With Horseradish Cream Sauce Recipe Ingredient Quantities

• 1 1/2 pounds flank steak
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• 1/4 teaspoon salt (for sauce)
• 1/4 teaspoon black pepper (for sauce)
• 1 tablespoon fresh chives, chopped

How to Make this Grilled Flank Steak With Horseradish Cream Sauce Recipe

1. In a small bowl, mix together the olive oil, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, Worcestershire sauce, soy sauce, Dijon mustard, and chopped rosemary. Stir well to combine and form the marinade.

2. Put the flank steak in a shallow dish or resealable plastic bag. Pour the marinade onto the steak. Ensure the marinade covers the steak well. Seal the bag or cover the dish and place it in the refrigerator. Marinate for at least 2 hours but up to overnight for best results.

3. Set your grill to medium-high heat.

4. As the grill heats, make the horseradish cream sauce. Mix sour cream, prepared horseradish, and lemon juice in a mixing bowl; then add 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and well combined. Store in the refrigerator until ready to serve.

5. When the grill is hot, take the steak from the marinade and let it lose any extra liquid that might make it splatter when it hits the grill. You’re going to grill the steak, and you want it as dry as possible without sacrificing tenderness. You can’t actually over-tenderize a steak; it’s a tender cut to begin with. But you can definitely under-season and over-marinade to the point where it tastes like broth. These are all not good things.

6. Set the steak on the grill and have it cooking for roughly 4-6 minutes on each side if you want it medium-rare, or until it gets to the level of doneness you desire.

7. Rest for 5-10 minutes after removing steak from grill to allow juices to redistribute. Place steak on cutting board.

8. For tender pieces, slice the steak thinly against the grain.

9. Spoon the horseradish cream sauce over the sliced steak or serve it on the side for dipping.

10. Before serving, garnish with freshly chopped chives. Enjoy!

Grilled Flank Steak With Horseradish Cream Sauce Recipe Equipment Needed

1. Small mixing bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Shallow dish or resealable plastic bag
6. Grill
7. Tongs
8. Mixing bowl
9. Spoon
10. Refrigerator

FAQ

• Q: How long should I marinate the flank steak?Marinating the flank steak for at least 2 hours or, even better, overnight is recommended to allow the flavors to completely infuse the meat.
• Q: Can I use dried rosemary instead of fresh?A: Yes, you can use dried rosemary instead, but use only about a third of the amount because dried herbs are more potent.
• Q: How do I know when the steak is done?For medium-rare, grill the steak until it reaches 130°F (54°C) when measured with an instant-read thermometer. Let the steak rest for a few minutes before slicing.
• Q: Can the horseradish cream sauce be made in advance?A: Absolutely, you can prepare the horseradish cream sauce a day in advance. Just pop it into the fridge, and don’t worry; it will be just as good (or better) for your holiday dinner. Allowing it to sit for even a few hours will enable the flavors to marry more intimately than they would if you started serving it right after the mixing bowl.
• Q: What if I don’t have a grill?A: Similar results can be achieved by cooking the steak in a grill pan or under the broiler in your oven.
• Q: Is there a substitute for Dijon mustard?A: You can use spicy brown mustard or whole grain mustard if you don’t have Dijon mustard. Either works well as an alternative.
• Q: How should I slice the flank steak?A: Always slice the flank steak across the grain to ensure that every bite is tender.

Grilled Flank Steak With Horseradish Cream Sauce Recipe Substitutions and Variations

For flank steak: skirt steak or flat iron steak can be used as substitutes.
Substitutes for olive oil include avocado oil and sunflower oil.
For Worcestershire sauce, substitute a mixture of soy sauce and a splash of apple cider vinegar.
If you don’t have Dijon mustard you can sub in spicy brown mustard or whole grain mustard.
Greek yogurt is an excellent substitute for sour cream.

Pro Tips

1. Marinade Time: For optimal flavor, aim to marinate the flank steak overnight. This allows the marinade to deeply penetrate, enhancing both tenderness and taste.