Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
6 servings (serving size: 3 ounces steak and 1 tablespoon horseradish cream)

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.

Ratings & Reviews

ChefMongo's Review

May 22, 2012
Made this dish with a couple tweaks. First, the cooking time seemed waayyy too long. I grilled the steak outdoors five minutes on each side, sufficient for medium rare. That said, I ALSO let the steak rest for five or six minutes before slicing. It's surprising that the recipe does not advise you to do that. The horseradish cream adds little to this dish. I think that partially due to the sugar in the rub--the two flavors seem to compete. I might consider reducing the sugar to a half tablespoon next time to let the flavors of the cream (and the rub) be more pronounced. Lastly, I discovered this recipe too late to marinade the steak overnight. However, even with just four hours in the fridge, it imparted a very nice flavor to the meat.

LCAGA1553's Review

May 12, 2011
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!