This flavorful marinade brings out the best in tender flank steak, making it perfect for a quick and satisfying meal. Whether you're grilling for family or friends, this recipe is sure to impress with its juicy, smoky taste.
Start by mixing the flank steak with horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable bag. Seal it up and pop it in the fridge to marinate for a couple of hours, anywhere from 2 to 4.
When you’re ready to cook, heat up your grill to high and brush the grate lightly with oil to prevent sticking. Place the steak on the grill and let it sear, cooking for about 5 to 6 minutes on each side. You’re aiming for a nice brown crust and a juicy center—try not to overdo it. If you have a meat thermometer, check for around 130°F (54°C) for that perfect medium-rare.
Once it’s done, take the steak off the grill and let it rest for about 5 minutes. This helps keep all those juices inside. After resting, slice the steak thinly against the grain at a slight angle, and you’re ready to serve!
- Marinate the steak for at least 2 hours, but overnight is best for maximum flavor.
- Let the steak come to room temperature before grilling for even cooking.
- Use high heat on the grill to get a nice sear without overcooking the inside.
This dish is packed with bold flavors thanks to the marinade, which tenderizes the meat and adds a delicious depth. The quick grilling ensures a juicy, slightly charred steak that’s perfect for a satisfying meal any day of the week.
Serve sliced thinly against the grain for the most tender bites. Pair with grilled vegetables, a fresh salad, or roasted potatoes to complete the meal. A chimichurri or garlic butter sauce also complements the flavors well.
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying it out. Marinated meat can be frozen before cooking for up to 3 months.
