This grilled flank steak with an easy—but so tasty—marinade and a two-ingredient horseradish sauce will be a winner in your household.
1/2 cup creme fraiche, or full-fat sour cream
1 tbsp prepared horseradish
Use a sharp knife to score steak in a cross-hatch pattern on both sides. Combine olive oil, garlic, pineapple juice, vinegar, sugar, rosemary and garlic in a large sealable bag. Add steak and squish out air so that steak is fully covered with marinade. Let marinate for 3 hours or up to overnight in the refrigerator. Bring to room temperature before grilling.
Heat barbecue to high. Drain marinade from steak. Discard excess marinade, and season steak on both sides with salt and pepper. Grill steak on medium-high for 5 to 7 min a side or until steak is cooked to desired degree of doneness. Let stand for 5 min to allow juices to retract, then slice about half of the meat against the grain, reserving the rest for leftover Flank Steak and Lettuce Roll-ups.
Combine crème fraîche, or sour cream, and horseradish and stir until incorporated. Serve alongside steak.
Calories 406, Protein 36g, Carbohydrates 4g, Fat 25g, Sodium 372mg.
Flank steak can be a bit tough, so it is important to score the meat before cooking, and to slice it against the grain after, to make this delicious cut a bit more tender.
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