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Spice-Rubbed Flank Steak With Horseradish Cream

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“A 1999 Cooking Light recipe. The steak is first marinated in soy sauce and bourbon and then rubbed with a dry rub and grilled to perfection. Served with horseradish cream sauce. Prep time does not include marinating time for steak.”
READY IN:
36mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To prepare steak, trim fat from steak. Place bourbon and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
  2. To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
  3. To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove the steak from bag; discard marinade. Rub sugar mixture over steak and chill for 30 minutes.
  4. Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.

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