Marinated Flank Steak with Horseradish Sauce

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.

Ingredients:

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

Sauce:

1/2 cup sour cream
2 green onions, chopped
1 Tbsp plus 1 tsp prepared white horseradish

For Steak:
Whisk first 6 ingredients in 13x9x2 glass baking dish to blend. Add steak and turn to coat. Cover and refrigerate overnight, turning occasionally.

For Sauce:
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)

Prepare:
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).