Horseradish Cream-Topped Marinated Flank Steak

Ingredients

• Steak:
• 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
• Sauce:
• ½ cup sour cream
• 3 green onions, finely chopped
• 2 tablespoons prepared horseradish
• salt and ground black pepper to taste

Step 1

In a bowl, mix together the soy sauce, sherry, chopped onion, olive oil, brown sugar, rosemary, garlic, and pepper. Use a large fork to poke holes all over the flank steak, then flip it over and do the same on the other side. Place the steak in a zip-top bag and pour in the marinade, making sure the meat is well coated. Pop it in the fridge for at least 8 hours or overnight to soak up all those flavors.

Step 2

While the steak marinates, stir together the sour cream, green onions, horseradish, salt, and pepper in a small bowl. Cover it and chill until you’re ready to serve — this sauce actually tastes better if it sits for a bit.

Step 3

When you’re ready to cook, heat up your grill to high and brush the grates with a little oil to keep the steak from sticking. Take the steak out of the marinade and pour the leftover marinade into a small pot. Bring it to a boil for about a minute to kill any bacteria, then set it aside.

Step 4

Season the steak with some pepper, then grill it for about 5 minutes on each side for medium — if you have a meat thermometer, aim for around 140°F in the center. While grilling, baste the steak occasionally with the boiled marinade to keep it juicy and flavorful.

Step 5

Once it’s done, transfer the steak to a plate and let it rest for about 15 minutes. This helps the juices redistribute and keeps the meat tender. Slice the steak thinly against the grain on a diagonal, then serve it warm or at room temperature with that creamy horseradish sauce on the side.