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.
Ingredients
- low-sodium soy sauce: 0.5 cup
- dry sherry: 0.5 cup
- onion: 0.5 piece (chopped)
- olive oil: 2 Tbsp
- brown sugar: 2 Tbsp
- fresh rosemary: 1 Tbsp (finely chopped)
- garlic: 1 Tbsp (minced)
- ground black pepper: 1 tsp
- (1 1/2-pound) flank steak: 1 piece
- sour cream: 0.5 cup
- green onions: 3 piece (chopped)
- prepared horseradish: 2 Tbsp
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Preheat an outdoor grill for high heat and lightly oil the grate.
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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.
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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).
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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.
