by Diane Rossen Worthington
How about grilling up a reasonably priced flank steak and serving it with oven-roasted potatoes or even a simple potato salad? If you are having a crowd, you can double or triple the recipe and maybe have enough for a steak sandwich the next day. (To be honest, I always make extra for a few steak sandwiches on toasted rolls with this sauce.)
When I lived in
Flank steaks need to be tenderized by marinating. Plan the night before so you can marinate the steak overnight, which will infuse the meat with a depth of flavor without changing its texture. It's best to grill the steak until just medium rare; over cooking will toughen the meat. Make sure to cut the steak on the diagonal against the grain so that the slices are very tender. Serve this with oven-baked French fries and sautéed green beans or grilled asparagus. Try a Cotes du Rhone or Zinfandel to accompany this. Dad will thank you.
Marinated Flank Steak with Horseradish Sauce Recipe
1 large shallot, minced
2 garlic cloves, minced
3 tablespoons soy sauce
3 tablespoons olive oil
1 tablespoon finely chopped fresh thyme or 1 teaspoon dried
Freshly ground black pepper
1 flank steak, 2 to 2 1/2 pounds, trimmed
1/4 cup sour cream or crème fraiche
2 teaspoons cream style prepared horseradish
Salt and white pepper
1 tablespoon chopped chives or scallions
1. Combine all of the marinade ingredients in a small bowl and mix to combine. Place the flank steak in a zip-lock bag and pour in the marinade. Make sure the marinade is evenly distributed. Zip the bag and refrigerate for a minimum of 2 hours and up to overnight. The longer it marinates the more flavorful it will have.
2. Combine the sour cream, horseradish, salt and pepper and chives in a small serving bowl and mix to combine. Taste for seasoning. Cover and refrigerate until serving.
3. Prepare barbecue or a grill pan for medium-high heat grilling. Remove steak from marinade and grill 3-inches from the flame, about 5-7 minutes per side, for medium rare.
4. Place on carving platter and let rest for a few minutes. Thinly slice the meat against the grain and place on a serving platter. Serve with the sauce.
Advance Preparation: This can be prepared one day ahead through step 2, covered and refrigerated.
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