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Spicy Grilled Flank Steak with Horseradish Mustard

2 tablespoons red-wine vinegar

1 tablespoon Worcestershire sauce

2 teaspoons minced garlic

2 teaspoons dry mustard

1/2 cup soy sauce

1 teaspoon hot pepper sauce

1 teaspoon cracked pepper

1 cup olive oil

3 pounds flank steak

Toast points (see note)

Horseradish Mustard (recipe follows)

Whisk together the vinegar, Worcestershire sauce, garlic and dry mustard. Blend in the soy sauce, hot pepper sauce and pepper. Gradually whisk in the oil in a slow, steady stream. Arrange the flank steak in a shallow non-aluminum dish (or large, re-sealable plastic pouch). Pour the marinade over and refrigerate for 8 to 24 hours, turning occasionally.

Either several hours ahead, or just before serving, drain the steak and broil or grill, turning once. For rare, cook 3 to 4 minutes per side; for medium, 5 to 6 minutes per side. If serving immediately, let the meat sit for about 2 minutes after removing from heat so the meat will retain its juices, then cut into thin slices across the grain and at a slant. If serving the meat at room temperature, do not cut it until it has cooled completely in the refrigerator. Arrange the slices on toast points, top each with a dollop of the Horseradish Mustard and serve.

HORSERADISH MUSTARD: In a small bowl, combine 1/2 cup coarse-grained mustard and 1/3 cup freshly grated, peeled horseradish (horseradish root is available in most supermarket produce sections). Can be prepared up to 3 days ahead, covered and refrigerated.

Makes 6 entree servings, 12 appetizer servings

NOTE: To prepare toast points, use either a fine-quality, whole-grain bread with firm texture, or firm-textured sourdough bread. Toast pieces in a toaster or oven, then simply cut each piece into quarters to create triangles.

Recipe adapted from Bon Appetit magazine's December 1987 edition.