Monday Night Flank Steak

Flank Steak is a weeknight warrior. It’s versatile, it’s quick to grill, and it’s relatively inexpensive. To ensure the flavorful meat retains all its beefy juices, let it rest for a full 10 minutes before slicing it across the grain. The horseradish sauce is not only easy but also great with any cut of beef.

—Jamie Purviance

Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Monday Night Flank Steak

Votes: 8 Rating: 3.38 You: Rate this recipe!

Print Recipe

• CourseMain course, Main Dish
• CuisineAmerican
• Keywordgrilling

Servings	Prep Time
4-5 people	15 minutes

Cook Time

8-10 minutes

Servings Prep Time 4-5 people 15 minutes

Cook Time 8-10 minutes

Monday Night Flank Steak Votes: 8 Rating: 3.38 You: Rate this recipe! Print Recipe CourseMain course, Main Dish CuisineAmerican Keywordgrilling Servings Prep Time 4-5 people 15 minutes Cook Time 8-10 minutes Servings Prep Time 4-5 people 15 minutes Cook Time 8-10 minutes

Ingredients

For the spice paste

• 3 tablespoons extra virgin olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground corriander
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon ground black pepper

For the steak

• 1 flank steak 1-3/4 to 2 pounds and about 3/4 inch thick, trimmed of excess fat

For the horseradish sauce

• 1 cup sour cream
• 2 tablespoons well-drained prepared horseradish
• 1 tablespoon dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Servings: people

Instructions

1. In a small bowl mix together all the spice-paste ingredients. Brush the paste evenly over both sides of the flank steak. Let stand at room temperature while you preheat the grill and prepare the sauce.
2. Prepare the grill for direct cooking over medium-high hear (400° to 450°F). In a medium bowl whisk together all the sauce ingredients.
3. Grill the flank steak over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning just once for a deep sear.
4. Transfer the steak to a cutting board and let rest for 10 minutes.
5. Cut the steak across the grain into ¼-inch-thick slices. Taste the meat and season with more salt and pepper if needed. Serve warm with the sauce.

Recipe Notes

Variation: Flank Steak with Cherry Tomatoes and Arugula

Omit the sauce. Grill the steak with the paste. In a bowl combine 3 cups (3 ounces) firmly packed baby arugula and 2 cups (10 ounces) cherry tomatoes, cut in half. Just before serving, drizzle 1 tablespoon extra-virgin olive oil and 1 teaspoon balsamic vinegar over the arugula and tomatoes and mix well.Season to taste with salt and pepper. Serve with the sliced steak.