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Horseradish Flank Steak Marinade

Hey all!  How are things where you are?  I’m always so curious where everyone is from, and what your weather is like, and what you’re up to…are you ready for Easter?  Or are you celebrating Passover?

Things here in my neck of the woods are starting to thaw.  I think I even heard a robin yesterday, and believe you me, when you hear that bird it can take the worst of moods and turn them right around.  That bird is the symbol of better things to come.  It means a sloooooow, but inevitable goodbye to winter.  It means we’re close folks, we’re close.  😉 But for now, we’re getting ready for Easter and pretending that we can wear capri pants and sandals.  And we’re BBQing because we can.

And speaking of Easter, why on earth am I posting a non-Easter recipe?  I have no business posting a non seasonal recipe.  I mean, who does that right now?  Um me.  I just can’t help myself. And don’t even get me started…two BBQ recipes back to back?  What the?  But I’m dreaming of summer and BBQing makes me feel that much closer to my favourite season!  So back to the BBQ I go.

Horseradish Flank Steak Marinade

Today I bring to you Horseradish Flank Steak Marinade.  This recipe…oh my this recipe.  If you love horseradish and beef, this marinade is the best.  The best.



Horseradish Flank Steak Marinade


  • 1 – €“ 1 1/2 lb flank steak
  • 1/3 cup olive oil
  • 24 tbsp horseradish
  • 1 tbsp dijon mustard
  • 1 tsp rosemary
  • salt & fresh ground pepper


  1. In a bowl combine all the ingredients for the marinade (everything except the meat). Set aside.
  2. Using a fork, pierce the flank steak all over, front and back. Then put it into a large ziplock bag.
  3. Add the marinade to the bag, then seal the bag. Turn the steak around inside the bag making sure the steak is well coated with the marinade.
  4. Let the steak sit in the marinade for at least 2 hours. We like it even better when it is marinated overnight.
  5. When you are ready to cook it, preheat your BBQ to high heat.
  6. Brush the grill with a little bit of oil, then add your steak, sear it on both sides, then turn down the heat to medium, and cook each side about 7 minutes, or longer if you prefer it more well done.
  7. Remove the steak from the BBQ and let it rest about 5 minutes before you slice it up and serve it. When slicing flank steak, make sure to cut against the grain of the meat.

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Menu Idea:
I served this steak with Caesar Salad, and over little French Onion Toasts, and dinner was fan-freakin-tastic!  It makes a great meal for entertaining too!

More delicious flank steak recipes:

So get that BBQ fired up and get grilling!

Have a delicious day!

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  1. OH my…I have finally gotten thru your blog. Not sure how I came upon it, but I am sure Pinterest has something to do with it. I believe I have pinned at least 100 of your posts 🙂 There are about 7 blogs I have gone thru top to bottom…perhaps you should feel honored hahaha. Love your recipes, ran down and threw in a 1/2 cup baking soda and 1/2 cup vinegar in my garbage disposal the minute I read that post, my play room looks much like yours , but only girl toys (I have a just 3 year old) constantly trying to redecorate it!, I live in Alaska…I hate Chinook winds…from the Chugach Mts…not the Rockies, winter is 6 months plus here too … and I am not a winter person, my husband asks why I change the decorating all the time…thanks for your support, I love twilight and royalty too (eh maybe not as much as you :), I have a blog but way too paranoid to make it public, and now that I am up to date (whew it took me a while!) I will check your blog for the latest posts now. Thanks for the good reads!

  2. Hi Jo-Anna,
    Thanks for the BBQ recipes. We just bought ourselves a brand new BBQ last week and can’t wait for the snow to melt in our backyard. We live in our country’s capital city and much like your neck of the woods we are certainly beginning to see signs of spring. With all the snow we had this winter it has seemed like a very long season indeed. Love your blog and your Mom’s so keep up the great work!

  3. We celeberate Easter and I am hosting it at my house. I’m making the ham, rolls, scalloped potatoes and deviled eggs. All of our family is coming and bringing a dish to pass. I didn’t want to wait until last minute and fight the crowds that will be out tomorrow and Saturday, so I already have everything purchased.

    This recipe sounds AH mazing. I have come to like horseradish over the past few years but never used to like it before. Pinning!

  4. Jo-Anna,
    Hi! This sounds like one awesome recipe, and I can’t wait for my husband to buy a new grill for us to try it out! Before I saw the “dijon” part of the recipe, the picture looked like it had some type of stone ground mustard in it!