MARINATED FLANK STEAK WITH WARM HORSERADISH VINAIGRETTE
Number of Servings: 4
1 Each Flank steak, trimmed
Marinade:
2 Tbsp. Balsamic vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. Salad oil
2 Tsp. Garlic, minced
2 Tbsp. prepared horseradish, shredded
2 Tsp. Salt
1 Tsp. Black Pepper
Horseradish Vinaigrette:
1/3 Cup Virgin olive oil
1 Tbsp. Shallots, minced
1 Tbsp. prepared horseradish, shredded
2 1/2 Tbsp. Fresh lemon juice
1 Tsp. Salt
1/2 Tsp. Black pepper
Combine the marinade ingredients and add the flank.
Coat well and marinate 4 to 12 hours.
Grill to desired degree of doneness.
Meanwhile, heat a small saucepan and add 1 Tbsp. oil.
Sauté the shallots until translucent.
Add the horseradish and sauté another 1 minute.
Add the remaining ingredients and bring to a simmer. Reserve for service.
Horseradish Information Council - www.horseradish.org/
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