|Margarita's International Recipes|
This has to be the worst dish that I have ever made (though the Assyrian Kurush is a close second). The meat had such a strong flavor of whisky that it was completely inedible. Even Mike, who likes whisky, pushed it aside.
I don't know what went wrong with the recipe. It got very good reviews at the site I found it. It seems to me that the problem is that it marinated too long (though I did it according to instructions). If I was going to make it again (which I'm not), I'd probably only marinate it for one hour at most. The horseradish cream was pretty nice, probably not at all what a cowboy would eat (the recipe is from Cooking Light, after all), but a light alternative to a butter.
Rubbed Flank Steak with Horseradish Cream
For the steak
- 1 1/2 lb flank steak
- 1/4 cup bourbon whiskey
- 2 Tbsp. soy sauce
- 1 Tbsp. sugar
- 1 Tbsp. paprika
- 1 Tbsp. chili powder
- 1 1/2 tsp. black pepper
- 1 tsp. garlic powder
For the Horseradish cream
- 1/3 cup plain yogurt
- 2 Tbsp. prepared horseradish
- 1 tsp. Dijon mustard
- 1 garlic clove, minced.
Trim the flank steak. Put it in a food-safe plastic bag together with the whiskey and the soy sauce. Marinate for 1/2-1 hour (according to me) or 24 hours (according to the original recipe).
Make the rub by mixing the sugar, paprika, chili powder, black pepper and garlic powder. Salt the steak and rub the mixture on both sides and let seat for 30 minutes. Broil until done, about 8 minutes per side.
Meanwhile prepare the horseradish cream by mixing all the ingredients together.
Adapted from a recipe at My Recipes.com (from Cooking Light Magazine)