Ingredients
- 1 flank steak
- 2 tablespoons hot prepared horseradish
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 2 cloves garlic, minced, or more to taste
- 2 teaspoons balsamic vinegar
- kosher salt and ground black pepper to taste
Why You'll Love This Recipe
Cooking Techniques
- Let the steak come to room temperature before grilling for even cooking.
- Use high heat on the grill to get a nice sear without overcooking the inside.
Step 1
Combine the flank steak with horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable bag. Seal it up and pop it in the fridge to marinate for a couple of hours, anywhere from 2 to 4.
Step 2
When you’re ready to cook, heat up your grill to high and brush the grate lightly with oil to prevent sticking. Place the steak on the grill and let it sear, cooking for about 5 to 6 minutes on each side. You’re aiming for a nice brown crust and a juicy center—try not to overdo it. If you have a meat thermometer, check for around 130°F (54°C) for that perfect medium-rare.
Step 3
Once it’s done, take the steak off the grill and let it rest for about 5 minutes. This helps keep all those juices inside. After resting, slice the steak thinly against the grain at a slight angle, and you’re ready to serve!
