Recipe by Little Suzy Homemaker
Make the Horseradish Cream when you make the marinade. Then, when it is time for dinner all you have to do is cook meat and sides. Substitute 1 teaspoon dried rosemary for the fresh if you want. Time does not include marinating time.
Top Review by NorthwestGal
The best flank steak we've had in long time. It has a very zesty "zing" to it that really makes this dish so memorable. We have had it a few times now, and I've made it with and without the horseradish cream. And it's equally delicious both ways. A definite "keeper". Thanks, Little Suzy Homemaker.
- 1 lb flank steak
- 1⁄2 cup cider vinegar
- 1⁄2 cup thawed apple juice concentrate, undiluted
- 1 tablespoon chopped fresh rosemary
- 3 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- vegetable oil cooking spray
- 1⁄2 cup nonfat sour cream
- 2 tablespoons chopped green onions
- 1 tablespoon prepared horseradish
Directions See How It's Made
- Trim fat from steak. Score a diamond pattern on both sides of steak. Combine steak and next 5 ingredients (steak through Worcestershire Sauce) in a large heavy zip-top bag. Seal bag and marinate in refrigerator for 8-12 hours, turning bag occasionally. Remove steak from bag; discard marinade.
- Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 7 minutes per side or until steak is desired degree of doneness. Cut steak diagonally across the grain into thin slices. Serve steak with Horseradish Cream.
- To make Horseradish Cream: Combine sour cream, chopped green onions and 1 tablespoon horseradish in a small bowl. Stir well. Cover and chill.