Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

cook:
20 mins
additional:
8 hrs 15 mins
total:
8 hrs 50 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Steak:
Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

356 calories; protein 23.7g; carbohydrates 20.2g; fat 19g; cholesterol 52.9mg; sodium 1365.8mg. Full Nutrition
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