Flank Steak

Memorial Day is on the way, and I thought I would post a few recipes for my favorite marinades and side dishes. The first one is an unusual recipe for flank steak. You use freshly grated horseradish root which I had never used before. The recipe sounded like it could clear your sinuses for life, but in reality, it lent the flank steak a subtle, lovely flavor.

1 large flank steak - sprinkle with kosher salt to taste

Make a paste with:
1 cup Grey Poupon mustard
2 heaping Tbls. light, brown sugar
1 cup freshly grated horseradish root (use large side of box grater)

Score the top of the flank steak and spread the paste all over the top. Place into a baking dish or zip lock bag large enough to hold it comfortably, and refrigerate it overnight.

Take the flank steak out of the refrigerator, bring to room temperature, and scrape the excess paste off the top.

Fire up the grill. Place steak on grill and cook to medium rare or your preferred doneness. Place on cutting board, let rest for several minutes, then slice on the diagonal (against the grain of the meat).