Marinated Flank Steak with Horseradish Cream Recipe

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.

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.