Marinated Flank Steak With Horseradish Cream Recipes

FLANK STEAK WITH HORSERADISH SAUCE

Steps:

• Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in. intervals, making diamond shapes. Repeat on other side. , In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate., Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well done, 170°). Thinly slice steak across the grain; serve with sauce.

MARINATED FLANK STEAK

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

MARINATED FLANK STEAK WITH HORSERADISH CREAM

Steps:

• Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
• Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
• Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.

FLANK STEAK WITH HORSERADISH SAUCE

Steps:

• Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in.
• intervals, making diamond shapes.
• Repeat on other side.
• In a large resealable plastic bag, combine the next five ingredients.
• Add steak.
• Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Combine the sauce ingredients in a small bowl; cover and refrigerate.
• Drain and discard marinade.
• Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160, well-done 170).
• Thinly slice steak across the grain; serve with sauce.

FLANK STEAK WITH HORSERADISH SAUCE

Steps:

• Place flank steak in a shallow pan or plate.
• If grilling, in a medium bowl, whisk together soy sauce, garlic, seasoned salt, pepper, and brown sugar. Pour the mixture over the steak. Flip the steak over a few times to make sure the marinade has fully covered both sides of the steak. Let the steak sit in the marinade for 10 to 15 minutes, flipping a few times.
• If pan frying, use a dry rub: to make the dry rub, mix together 1/4 teaspoon seasoned salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon brown sugar. Rub this spice mixture in both sides of the stake with your hand, working the spices into the meat. Immediately cook.
• Grilling: After the meat is done marinating, place it on a hot grill or under broiler on high. Sear the steak on high for 5 minutes on each side. Then turn the grill down to medium and continue to cook for 10 minutes on each side or until desired doneness.
• Cast Iron Pan: heat a cast iron skillet or other heavy skillet on medium. Add about a tbsp of vegetable oil. Brown flank steak 2-3 minutes per side. Then place the skillet in a 325° oven for 10-15 minutes or until desired doneness.
• For best results, the internal temperature should be between 140° to 150°.
• Once the meat is cooked, let it rest for about 10 minutes or all the juices will run out. Cover it with foil to keep it warm. This particular cut of beef will be too tough if you don't slice it correctly. You want to cut it into thin slices at a 45-degree angle across the grain.
• In a medium bowl, whisk together sour cream, prepared horseradish, balsamic vinegar, seasoned salt, and minced chives or green onions. Season to taste!

BALSAMIC MARINATED FLANK STEAK

Steps:

• Lightly score steak in a 1" diamond pattern, about ⅛" deep.
• Combine all marinade ingredients in a small bowl or freezer bag. Add steak and marinate at least 4 hours or overnight.
• Remove the steak from the fridge at least 30 minutes before cooking. Preheat grill to medium-high heat.
• Grill the steak 7-9 minutes, flip over, and grill an additional 5-7 minutes or until it reaches desired doneness. Do not overcook.
• Rest 10 minutes before slicing. Slice steak across the grain (cutting across the long fibers).

BEER-MARINATED FLANK STEAK

Steps:

• Whisk first 7 ingredients in medium bowl, then whisk in beer. Pour marinade into large resealable plastic bag. Add steaks, seal bag, and chill 1 day, turning bag occasionally.
• Grill over medium-high heat for 5 minutes per side for medium rare. Alternatively, place steaks in hot grill pan or skillet and cook until well browned and thermometer inserted into center registers 125°F to 130°F for medium-rare, about 5 minutes per side.
• Transfer steaks to carving board and let rest 5 minutes.
• Slice steaks thinly across grain. Arrange on platter; spoon any accumulated juices over and serve.

MARINATED FLANK STEAK WITH HORSERADISH SAUCE

Steps:

• 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.

PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI

Steps:

• Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
• Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
• The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
• This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
• Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.