- April
- Butterflied Leg of Lamb with Salsa Verde
- Potato Farls with Thyme Butter
- May
- Roasted Rhubarb with Ginger
- Asparagus, smoked salmon and goat cheese frittata
- June
- Thai Mussels
- Sautéed Beet Greens with Herby Lentils and Feta
- July
- Meringues with summer strawberries and lemon
- Lettuce, Three Ways (plus a bonus one!)
- August
- Green bean, Pea and Toasted Quinoa Salad
- Blueberry Yogurt Cake
- September
- Apple and Carrot Coleslaw
- Pork Medallions with Apples and Cream
- October
- Risotto with Roasted Butternut Squash and Goat’s Cheese
- Parsnip Chips with Herby White Bean Dip
- November
- Chicken Pot Pie with a Cornbread Top
- Whisky Glazed Brussels sprouts and shallots
- December
- Lobster Fettuccini with Fresh Herbs and Roasted Tomatoes
- Leek, Fennel and Basil Tart
- January
- Carrot and Olive Oil Cake
- Scallops with Thai Sweet Chilli Sauce and Greens
- February
- Flank Steak with Horseradish Cream
- Vegetarian Pozole with Shredded Cabbage
- March
- Sticky Ginger Salmon
- Caramelized Onion Soup with Baguette croutons
Flank Steak with Horseradish Cream
Products used in this Recipe
- Beef
- Garlic
- Honey
Find Producers who have the Products used in this Recipe
I don't know my Postal CodeIngredients
1 /2 cup (125ml) soy sauce1/ 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.
