Marinated Flank Steak with Horseradish Cream

Name: Marinated Flank Steak with Horseradish Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tsp Black Pepper; 2 tbsp Brown Sugar; 0.5 cup Cooking Sherry; 1 tbsp Fresh Rosemary; 3 bunch Green Onion; 2 tbsp Horseradish; 1 tbsp Minced Garlic; 2 tbsp Olive Oil; 0.5 whole Onion; 0.5 tsp Salt & Pepper; 0.5 cup Sour Cream; 0.5 cup Soy Sauce; 1.5 lb Steak

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Carnivore 🥩Comfort-Food

Marinated Flank Steak with Horseradish Cream features beef soaked overnight in a rosemary, soy, and sherry blend for deep, savory notes, then seared quickly on a hot grill. It’s paired with a cool, tangy horseradish-sour cream sauce that balances the char and richness. Ideal for a weekend cookout or a satisfying weeknight dinner when you want bold flavor with a fresh, zesty finish.

Prep15 mins
Cook20 mins
Serves4
DifficultyMedium

1

In a bowl, combine the soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper, and mix well. Pierce the flank steak all over with a large fork, flip it, and pierce again. Place the steak in a plastic zip-top bag and pour in enough marinade to cover. Marinate in the refrigerator for 8 hours to overnight.
2

In a bowl, mix the sour cream, green onions, horseradish, salt, and pepper. Cover and refrigerate the sauce until ready to use, for up to 24 hours.
3

Preheat an outdoor grill to high heat and lightly oil the grate.
4

Drain the steak and pour the marinade into a small saucepan. Bring the marinade to a boil over high heat and boil for 1 minute, then remove from the heat. Season the steak with pepper.
5

Grill the steak on the preheated grill to your preferred doneness, basting occasionally with the marinade, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should register 140 degrees F (60 degrees C).
6

Transfer the steak to a plate and let it rest for 15 minutes. Slice thinly on a diagonal across the grain. Serve hot or at room temperature with the horseradish sauce.