Best Spice Rubbed Flank Steak With Horseradish Cream Recipes

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MARINATED FLANK STEAK WITH HORSERADISH CREAM



Marinated Flank Steak with Horseradish Cream image

This is a summer grilling masterpiece! I like to serve flank steak slices on a pretty platter and top with blistered cherry tomatoes. Garnish the platter with rosemary sprigs and be prepared to wow your guests.

Provided by Saveur

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 8h50m

Yield 4

Number Of Ingredients 13

½ cup low-sodium soy sauce
½ cup dry sherry
½ onion, finely chopped
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon finely chopped fresh rosemary
1 tablespoon minced garlic
1 teaspoon ground black pepper
1 (1 1/2-pound) flank steak
½ cup sour cream
3 green onions, finely chopped
2 tablespoons prepared horseradish
salt and ground black pepper to taste

Steps:

  • Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
  • Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
  • Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
  • Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.

Nutrition Facts : Calories 355.9 calories, Carbohydrate 20.2 g, Cholesterol 52.9 mg, Fat 19 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 7.3 g, Sodium 1365.8 mg, Sugar 9.4 g

SPICE-RUBBED FLANK STEAK WITH HORSERADISH CREAM



Spice-Rubbed Flank Steak With Horseradish Cream image

A 1999 Cooking Light recipe. The steak is first marinated in soy sauce and bourbon and then rubbed with a dry rub and grilled to perfection. Served with horseradish cream sauce. Prep time does not include marinating time for steak.

Provided by DailyInspiration

Categories     Steak

Time 36m

Yield 6 serving(s)

Number Of Ingredients 14

1 flank steak (1 1/2 pounds)
1/4 cup Bourbon
2 tablespoons low sodium soy sauce
1/3 cup plain fat-free yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/8 teaspoon salt
cooking spray

Steps:

  • To prepare steak, trim fat from steak. Place bourbon and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
  • To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
  • To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove the steak from bag; discard marinade. Rub sugar mixture over steak and chill for 30 minutes.
  • Prepare grill or broiler. 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.

Nutrition Facts : Calories 115.4, Fat 3.2, SaturatedFat 1.2, Cholesterol 23.2, Sodium 303.3, Carbohydrate 6.4, Fiber 1.3, Sugar 3.9, Protein 8.8

BROILED FLANK STEAK WITH CHIMICHURRI SAUCE



Broiled Flank Steak with Chimichurri Sauce image

This is a very fast and tasty way to make flank steak -- the spice rub on the meat is wonderful by itself. And, the chimichurri is so easy to whip up and can be made several hours in advance.

Provided by CarolAnn

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs flank steaks
1 1/2 teaspoons kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 cloves garlic, minced
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat leaf parsley
1/4 cup white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne (or 1 diced, seeded jalapeno)

Steps:

  • Preheat broiler.
  • Mix together rub and rub onto steak.
  • Broil steak in oven (about 4 inches from the heating element) approximately 6 minutes per side for medium rare In food processor, place all ingredients for chimichurri sauce and pulse until finely chopped.
  • When steak is ready, remove from oven and transfer to a cutting board.
  • Let cool approximately 5 minutes, then slice thinly on the diagonal.
  • Serve immediately with the chimichurri sauce.

Nutrition Facts : Calories 456.9, Fat 32.4, SaturatedFat 8.4, Cholesterol 115.7, Sodium 763.2, Carbohydrate 2.7, Fiber 1.1, Sugar 0.3, Protein 37.1

FLANK STEAK WITH HORSERADISH SAUCE



Flank Steak With Horseradish Sauce image

The low-fat horseradish sauce is a great compliment to this tender seasoned steak. We love this! Cook time includes 8 hours for marinading.

Provided by Chris from Kansas

Categories     Steak

Time 8h35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb beef flank steak
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/8 teaspoon hot pepper sauce
1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1 tablespoon Dijon mustard
2 green onions, finely chopped
2 teaspoons prepared horseradish

Steps:

  • Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-in.
  • intervals, making diamond shapes.
  • Repeat on other side.
  • In a large resealable plastic bag, combine the next five ingredients.
  • Add steak.
  • Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Combine the sauce ingredients in a small bowl; cover and refrigerate.
  • Drain and discard marinade.
  • Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees, medium 160, well-done 170).
  • Thinly slice steak across the grain; serve with sauce.

Nutrition Facts : Calories 271.2, Fat 12.8, SaturatedFat 5.5, Cholesterol 63.7, Sodium 288.9, Carbohydrate 5.5, Fiber 0.7, Sugar 1.9, Protein 32.4

MARINATED FLANK STEAK WITH HORSERADISH SAUCE



Marinated Flank Steak with Horseradish Sauce image

Categories     Beef     Marinate     Low Carb     Horseradish     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

STEAK
1/2 cup soy sauce
1/2 cup dry white wine
1/2 onion, chopped
3 tablespoons chopped fresh rosemary
2 tablespoons olive oil
2 garlic cloves, chopped
1 2-pound flank steak, trimmed
SAUCE
1/2 cup sour cream
1 tablespoon plus 1 teaspoon prepared horseradish
2 green onions, chopped
Romaine lettuce leaves

Steps:

  • FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.
  • FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.

CUMIN-PEPPER FLANK STEAK WITH HORSERADISH CHIMICHURRI



Cumin-Pepper Flank Steak With Horseradish Chimichurri image

Recipe taken from the Best of Cooking Light magazine. I like the idea of the prepared horseradish along with the typical Argentine Chimichurri. The steak is sliced thin and served with the sauce on the side. Steak can be grilled in a pan or on a grill.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup fresh flat leaf parsley (leaves only)
2 tablespoons green onions, chopped
2 tablespoons water
1 tablespoon prepared horseradish
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/8 teaspoon salt
1 garlic clove, peeled
1 lb flank steak, trimmed
1 teaspoon cumin, ground
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil

Steps:

  • To prepare Chimichurri: Combine first 8 ingredients in a food processor; process until smooth. Transfer sauce to a small bowl; set aside.
  • To prepare steak, rub steak with cumin, 1/2 teaspoons salt, and black pepper. Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add steak to the pan; cook 3 minutes on each side or until desired degree of doneness. Remove steak from the pan, and let stand for 5 minutes. Cut steak diagonally across grain into thin slices. Serve with chimichurri .

Nutrition Facts : Calories 217.5, Fat 11.9, SaturatedFat 4.2, Cholesterol 77.1, Sodium 444.1, Carbohydrate 1.9, Fiber 0.6, Sugar 0.5, Protein 24.6

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