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Ingredients
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1 flank steak
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2 tablespoons hot prepared horseradish
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1 tablespoon olive oil
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1 tablespoon Dijon mustard
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1 tablespoon soy sauce
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2 cloves garlic, minced, or more to taste
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2 teaspoons balsamic vinegar
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kosher salt and ground black pepper to taste
Directions
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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.
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Preheat an outdoor grill for high heat and lightly oil the grate.
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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.
Editor's Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
165 | Calories |
9g | Fat |
3g | Carbs |
17g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 165 | |
% Daily Value * | |
Total Fat 9g | 12% |
Saturated Fat 3g | 14% |
Cholesterol 31mg | 10% |
Sodium 476mg | 21% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 17g | 34% |
Vitamin C 2mg | 3% |
Calcium 19mg | 1% |
Iron 1mg | 7% |
Potassium 231mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.