Rubbed Flank Steak with Horseradish Cream Sauce

I hadn't really made any plans for dinner on Sunday night since Joe is so often on-call, and I work until 7. But I had been talking up this recipe ever since I saw it on Lisa's blog, and I realized that I could make it for Sunday night. Joe and I don't normally eat beef that isn't ground, partially because it's expensive enough that I get worried about completely messing it up. But flank steak is a very economical cut, and I had faith that I could do this.

It turned out very well despite a couple of things a) we forgot to let it rest for a few minutes before cutting into it b) it was more medium-well than medium-rare and c) I substituted normal chili powder for ancho chili powder, which was somewhat of a mistake. It was very spicy, and the chili powder sort of outshone the rest of the flavors. I was looking forward to tasting some of that bourbon marinade too!

Rubbed Flank Steak with Horseradish Cream
source: Lime in the Coconut

Marinade:

1 (1 to 1.5 lb.) flank steak
1/4 cup bourbon whiskey
1 tablespoon low sodium soy sauce

Horseradish Cream

1/3 cup plain yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced
1/2 tbsp dried parsley

Rub:

1 tablespoon sugar
1 tablespoon paprika
1 tablespoon ancho chili powder
1.5 teaspoons black pepper
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1 teaspoon cumin
pinch of salt

Marinate your steak overnight or for as long as 24 hours.
Prepare your horseradish cream and chill.
Prepare your rub.
Remove your steak from the marinade and discard the marinade.
Rub your spice mixture on the moist steak 30 minutes before grilling.


We cooked this over medium-high heat until done. I wish I had taken a picture of Joe's beautiful grill marks, but like I said, we cut into it pretty quickly.

I served this with a salad topped with feta, pear slices, and almonds with a balsamic vinaigrette.