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Grilled Flank Steak

6

  • Prep Time10 mins
  • Total Time3 hrs 20 mins
  • Makes4 servings
Grilled Flank Steak

Jodi Pudge

This grilled flank steak with an easy—but so tasty—marinade and a two-ingredient horseradish sauce will be a winner in your household.

For Horseradish Sauce

  • 1/2 cup creme fraiche, or full-fat sour cream

  • 1 tbsp prepared horseradish

Instructions

  • 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.


Nutrition (per serving)

Calories 406, Protein 36g, Carbohydrates 4g, Fat 25g, Sodium 372mg.

Tip:

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.

This article was originally published on Jun 18, 2012

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