Ingredients
4
4 servings
- •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
Instructions
- Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.
Nutritional Facts
Per 4 servings
- Calories: 165
- Carbohydrate: 3g
- Fat: 9g
- Fiber: 0g
- Protein: 17g
- Sugar: 1g
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