This is the pinnacle of summer barbecuing! On a lovely tray, I enjoy plating sliced flank steak with blistered cherry tomatoes on top. Prepare to impress your guests by adding rosemary sprigs as a garnish to the platter.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs 15 mins |
| Total Time: | 8 hrs 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup low-sodium soy sauce
- ½ cup dry sherry
- ½ onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon minced garlic
- 1 teaspoon ground black pepper
- 1 (1 1/2-pound) flank steak
- ½ cup sour cream
- 3 green onions, finely chopped
- 2 tablespoons prepared horseradish
- salt and ground black pepper to taste
Instructions
- Combine soy sauce, sherry, onion, olive oil, brown sugar, rosemary, garlic, and pepper in a bowl and mix well. Pierce flanks steak throughout using a large fork, flip, and repeat. Place steak in a plastic zip-top bag and pour in marinade to cover. Marinate in the refrigerator, 8 hours to overnight.
- Combine sour cream, green onions, horseradish, salt, and pepper in a bowl. Cover and refrigerate sauce until ready to use, up to 24 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Drain steak and pour marinade into a small saucepan. Bring marinade to a boil over high heat and boil for 1 minute. Remove from heat. Season steak with pepper.
- Cook steak on the preheated grill to desired doneness, basting occasionally with marinade, about 5 minutes per side for medium doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Transfer steak to a plate and let rest for 15 minutes. Cut across the grain into thin diagonal slices. Serve hot or at room temperature with horseradish sauce.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 7 g |
| Sodium | 1366 mg |
| Sugars | 9 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Love the sauce!
Thanks for publishing AR! This is one of my favorite personal recipes, I just made it for a dinner party a few weeks ago. I served it on a bed of arugula tossed in EVOO and balsamic, then topped the slices with blistered cherry tomatoes. Great meal for outdoor entertaining. Marinate overnight, even two days, for great flavor and tenderness. Make the sauce several hours ahead so the flavors meld and don’t forget to salt and pepper to taste. Enjoy!