- Calories 232
- Caloriesfromfat 43%
- Fat 11.2g
- Satfat 4.7g
- Monofat 4.4g
- Polyfat 0.6g
- Protein 24g
- Carbohydrate 6.5g
- Fiber 1g
- Cholesterol 57mg
- Iron 3mg
- Sodium 276mg
- Calcium 43mg
Rubbed Flank Steak with Horseradish Cream
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
How to Make It
Step 1
To prepare steak, trim fat from steak. Place whiskey and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning bag occasionally.
Step 2
To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
Step 3
To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove steak from bag; discard marinade. Rub sugar mixture over steak; chill 30 minutes.
Step 4
Prepare grill or broiler.
Step 5
Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.
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LCAGA1553's Review
This dish was fantastic on 3 levels:
1) The marinade (Bourbon: I used Makers Mark) is not overwhelming, but I was able to taste a hint of bourbon....
2) The rub was sweet at first and spicy on the finish, and took any bite away from the bourbon.
3) It crusted up quite well under the broiler.
1 caveat: I used my oven broiler and placed it on High for 8 minutes a side. While the exterior was cooked perfectly, the flank steak came out well done, about 3 degrees off of what I wanted (Medium rare to medium, ideally). In the future, I would maybe cook on 6 minutes a side. It was my own fault for not checking the temperature of the meat throughout cooking, and the recipe didn't specify High or Low broiler setting.
RECOMMEND HIGHLY!
ChefMongo's Review