Marinated Flank Steak with Horseradish Sauce Servings: 6 servings Time: 1/2 hour + marinating time 1/2 cup soy sauce 1/2 cup dry white wine 1/2 onion chopped 3 tablespoons rosemary; fresh, chopped 2 tablespoons olive oil 2 cloves garlic chopped 2 lb flank steak; trimmed 1/2 cup plain yogurt 1 tablespoon + 1 tsp horseradish 2 green onions chopped romaine lettuce leaves For steak: combine first 6 ingredients in plastic bag. Add steak and turn to coat. Cover and marinate overnight, turning occasionally. For sauce: mix yogurt, horseradish and green onions. Season with generous amount of pepper (can be prepared 1 day ahead - cover and refrigerate). Prepare barbecue (high heat). Drain steak. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes (can be prepared up to 2 hours ahead). Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce. Comments: This is a great recipe - you can serve it hot, warm or cold which means it can be prepared ahead of time. It is also good sliced thinly in sandwiches. Return to Beef Recipes