Wednesday, June 26

Grilled Flank Steak with Fresh Horseradish

My husband and I ate some really delicious gourmet food on our honeymoon, but some of our favorite meals were simple dishes. Europeans have the ability to take a few ingredients, cook them perfectly, and transform them into something revolutionary. One dish that stuck out to us was a steak with fresh horseradish that we got from a small plates restaurant, Au Passage, in Paris. Steak and horseradish aren't an unusual pairing (see here and here), but fresh horseradish root has such a different flavor than the jarred stuff. It's sweet and spicy, it looks like Parmesan cheese when you grate it finely, and it melts onto the meat and on your tongue almost immediately. It's a great way to add flavor to a perfectly cooked steak.

Grilled Flank Steak with Fresh Horseradish:

  • Liberally season 1 lb. flank steak with salt and pepper and let sit at room temperature for 30 minutes while the grill preheats to high.
  • Grill the steak for 4 minutes per side, then remove from grill and cover with foil.
  • Let the steak rest for 15 minutes, then slice across the grain and arrange on a platter.
  • Drizzle lightly with extra-virgin olive oil* and use a microplane to grate fresh horseradish root** on top.

Serves two-three
*Optional, but I like the additional flavor that a sharp, spicy olive oil adds.
**About 1-2 tbsp. of grated horseradish. I was able to find it easily at Whole Foods in the produce section.