Flank Steak with Horseradish Sauce

Main Dish

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Serves four (4) people


  • Two (2) pounds flank steak
  • Four (4) tbsp. olive oil
  • One (1) tsp. kosher salt
  • One (1) tsp. paprika
  • ½ tsp. granulated garlic
  • ½ tsp. ground black pepper
  • ½ tsp. dried oregano
  • ½ tsp. ground coriander


Horseradish Sauce:

  • One (1) cup sour cream
  • Two (2) tbsp. prepared horseradish
  • One (1) tbsp. Dijon mustard
  • Two (2) tsp. Worcestershire sauce
  • ¼ tsp. kosher salt
  • ¼ tsp. ground pepper



  • Place flank steak on a baking sheet and trim any excess fat. Set aside.
  • In a small bowl, mix olive oil, kosher salt, paprika, garlic, pepper, oregano and coriander. Mix well and drizzle and brush on to both sides of steak.  
  • Preheat your grill (400 – 450 degrees).
  • In a medium bowl, mix sour cream, horseradish, Dijon mustard, Worcestershire sauce, salt and pepper. Cover and place in refrigerator.
  • Grill steak over medium-high heat until you reach your desired doneness. Make sure and flip once to get a great sear.  We pulled ours after 7 min. (about 3 min. on each side).
  • After resting for 10 minutes, cut steak across the grain.
  • Serve with horseradish sauce.


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