Monday Night Flank Steak
Servings Prep Time
4-5people 15minutes
Cook Time
8-10minutes
Servings Prep Time
4-5people 15minutes
Cook Time
8-10minutes
Ingredients
For the spice paste
For the steak
  • 1 flank steak1-3/4 to 2 pounds and about 3/4 inch thick, trimmed of excess fat
For the horseradish sauce
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.