Flank Steak in Marinade with a Horseradish Cream Sauce

Ingredients 0/15

Step 1

In a bowl, mix together soy sauce, sherry, chopped onion, olive oil, brown sugar, rosemary, garlic, and pepper. Use a large fork to poke holes all over the flank steak, flipping it over and repeating on the other side. Pop the steak into a zip-top bag, pour in the marinade, and seal it up. Let it chill in the fridge for at least 8 hours, or overnight if you have the time.

Step 2

While the steak marinates, stir together sour cream, green onions, horseradish, salt, and pepper in a small bowl. Cover and keep it in the fridge until you're ready to eat—this sauce actually tastes better if it sits for a bit.

Step 3

When you’re ready to cook, heat up your grill to high and brush the grates with a little oil so the steak doesn’t stick. Take the steak out of the marinade, but don’t toss the marinade yet. Pour the marinade into a small pot and bring it to a boil for about a minute to kill any bacteria, then set it aside.

Step 4

Season the steak with some pepper, then grill it for about 5 minutes on each side for medium doneness. While grilling, brush the steak a few times with that boiled marinade to keep it juicy and flavorful. If you have a meat thermometer, aim for around 140°F in the center.

Step 5

Once cooked, let the steak rest on a plate for about 15 minutes so the juices can settle. Then slice it thinly against the grain on a diagonal. Serve it up warm or at room temperature with that tangy horseradish cream on the side. Enjoy!