Friday, May 8, 2009
In search of a good flank steak recipe, I was thumbing through "The Bon Appetit Cookbook" and...voila - it just jumped off the page at me. Imagine! Like it read my mind.
1 - 2 lb flank steak, trimmed
1/2 cup low sodium soy sauce (regular works)
1/2 cup dry white wine
1/2 onion chopped
3 Tbsp chopped fresh rosemary
2 Tbsp olive oil
2 garlic cloves, chopped
1/2 cup sour cream
2 green onions, chopped
1 Tbsp plus 1 tsp prepared white horseradish
Whisk first 6 ingredients in 13x9x2 glass baking dish to blend. Add steak and turn to coat. Cover and refrigerate overnight, turning occasionally.
Mix sour cream, green onions, and horseradish in small bowl. Season to taste with coarsely ground black pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate)
Barbecue (high heat) - I used an indoor bbq - worked like a charm. Drain steak. Pour marinade into small saucepan and boil 1 minute. Sprinkle steak generously with pepper.
Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for medium-rare.
Transfer steak to plate and let stand at least 15 minutes. Cut steak across the grain and on a slight diagonal into thin slices.
Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.
Verdict: The tenderness of this flank steak is superb. I would reduce the soy sauce by half next time. Although extremely flavourful, I found it to be quite salty to the taste.
I would probably serve with red horseradish (if I would have found any in the fridge).
Posted by giz at 09:07