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
Why You'll Want This Again
Tips To Improve This Recipe
- Preheat the grill to high heat to get a nice sear on the outside.
- Let the steak rest for 5-10 minutes after grilling to keep the juices inside.
Step 1
Whisk 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 between 2 and 4 is good.
Step 2
When you’re ready to cook, heat your grill to high and give the grates a quick brush with oil to keep things from sticking. Place the steak on the hot grill and let it sear, about 5 to 6 minutes per side. You want a nice brown crust on both sides while keeping the inside juicy and tender. If you’re using a thermometer, aim for around 130°F for medium-rare.
Step 3
Once it’s cooked, take the steak off the grill and let it rest for about 5 minutes. This helps the juices settle. When you’re ready to serve, slice the steak thinly against the grain at a slight angle for the best texture.
