Select Nova Scotia

Recipes

Flank Steak with Horseradish Cream

Products used in this Recipe

Beef
Garlic
Honey

Find Producers who have the Products used in this Recipe

Enter your Postal Code:I don't know my Postal Code

Sometimes the best thing about cold weather is the warmth from an oven. And that's exactly what you get when you make a roast. True, this requires a bit of patience, but it's a very easy cooking method

Ingredients

1 /2 cup (125ml) soy sauce
1/ 2 cup (125ml) olive oil
3 tbsp (40ml) runny honey
3 tbsp (40ml) chopped garlic
1 tbsp (15ml) chopped fresh ginger
1 ½ lbs flank steak

for the horseradish cream:

¾ cup (190ml) sour cream
3 tbsp (40ml) prepared horseradish
1 tbsp (15ml) Dijon mustard
salt and pepper to taste

Method

Serves 4

Combine the first 5 ingredients in 13x9x2-inch glass baking dish. Add flank steak; cover and refrigerate at least 2 hours or up to 1 day. Let stand at room temperature 1 hour before cooking.

Heat barbecue or oven broiler to high. For a rare steak, grill or broil flank for about 4 minutes on one side and 3 on the other. Let rest on a carving board for 5 minutes before serving.

To make the horseradish cream, combine ingredients in a small bowl and set aside.

Cut steak across grain into 1/2-inch-thick slices. Serve with horseradish cream.

Kitchen notes:

-flank steak is a long, thin, boneless, relatively inexpensive cut of beef from the lower hindquarters. Marinating is the best way to tenderize it, and it is usually always grilled or broiled whole.

-always cut flank steak in thin slices across the grain. This allows the steak to retain its juices.

-serve flank steak with wilted winter greens (sautéed kale) and mashed sweet potatoes, mashed celeriac or mashed potatoes. Top it all off with a spoonful of horseradish cream.