Tangy Flank Steak with Horseradish Cream
Elevate your steak night with this irresistible Tangy Flank Steak with Horseradish Cream recipe, a perfect balance of bold, zesty flavors and creamy richness. The tender flank steak is marinated in a mouthwatering blend of soy sauce, balsamic vinegar, Dijon mustard, honey, and garlic, infusing every bite with tangy, savory notes. Grilled to perfection and paired with a cool, tangy horseradish cream made with sour cream, fresh chives, and a splash of lemon juice, this dish is a showstopper ideal for weeknight dinners or special occasions. Ready in just 25 minutes with minimal prep, this recipe delivers a gourmet dining experience at home. Serve this juicy steak with your favorite sides for a restaurant-quality meal that’s sure to impress! Keywords: tangy flank steak, horseradish cream, grilled steak recipe, easy steak marinade, steak with sauce.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Balsamic vinegar
- 1.5 tablespoons Dijon mustard
- 1 tablespoon Honey
- 3 cloves Garlic cloves, minced
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Prepared horseradish
- 0.5 cups Sour cream
- 1 teaspoon Lemon juice
- 1 tablespoon Fresh chives, chopped
Instructions
In a medium bowl, combine olive oil, soy sauce, balsamic vinegar, Dijon mustard, honey, minced garlic, ground black pepper, and salt to create the marinade.
Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for best results.
While the steak marinates, prepare the horseradish cream. In a small bowl, mix the prepared horseradish, sour cream, lemon juice, and chopped chives. Cover and refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess drip off, and discard the marinade.
Grill the flank steak for 4-5 minutes per side for medium-rare doneness, or until the internal temperature reaches 130–135°F. Adjust cooking time to reach your desired level of doneness.
Remove the steak from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the steak against the grain into thin strips. Serve warm with the chilled horseradish cream on the side.
Nutrition Facts
Calories |
508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 8.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
