This gazpacho salad is what I often offer as a main course, chilled or at room temperature. On a hot summer day, it’s really fantastic.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 5 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 4 |
| Yield: | 1 flank steak |
Ingredients
- 1 flank steak
- 2 tablespoons hot prepared horseradish
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 2 cloves garlic, minced, or more to taste
- 2 teaspoons balsamic vinegar
- kosher salt and ground black pepper to taste
Instructions
- Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 476 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This marinade had tons of flavor! I used Flaming hot horseradish made by Bucky Badger! Amazing! Will make this again and again! Thanks for sharing!
The flavor of this steak is fine, though next time I’d probably use another cut of beef. The horseradish didn’t really come through as much as I would have liked.