Prep Time::15 mins
Cook Time::20 mins
Additional Time:: 8 hrs 15 mins
Total Time:: 8 hrs 50 mins
Servings::4
Yield::4 servings
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
Directions
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.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.