Wednesday, December 17, 2008

Horseradish crusted flank steak

from Everyday Food, May 2004

1 tablespoon olive oil
1 1/2 pound flank steak
1/3 cup prepared horseradish

Heat broiler. Fill 1/3 cup with prepared horseradish that has been squeezed of excess liquid.

Combine in a small bowl with 1 tablespoon olive oil.

Cut 1 1/2 pounds flank steak into four equal pieces. Generously season steaks on both sides with coarse salt and ground pepper. Place on broiler pan; pat horseradish mixture on top of steaks.

Broil until crust is slightly browned and steak is cooked to desired doneness, 5 to 7 minutes for medium-rare.

Note: I use one piece of 1-inch thick sirloin steak, Mezzetta horseradish, and a pressed clove of garlic, broil for about 10 minutes, and then let it rest for about 10 minutes before slicing on the diagonal.

Serves 4.

per serv.: 291 cal; 15.9 g fat; 33.1 g protein; 2.2 g carb; 0.7 g fiber

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