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Horseradish Flank Steak Marinade

This Horseradish Flank Steak Marinade is spicy, flavourful and delicious. Perfect for inexpensive cuts of beef.

If you’re looking for a really delicious and unique marinade for steak, this Horseradish Flank Steak Marinade is fantastic. It’s tangy, flavourful and pairs perfectly with beef. If you can, let the steak marinate overnight, but if you’ve only got 2 hours, that’s fine too!

Horseradish Flank Steak Marinade

Marinades are perfect for inexpensive cuts of beef!

Take an inexpensive (and often tough) cut of beef and make it tender and full of flavour by letting it marinate in a delicious homemade marinade.

Recipe Tips:

  • Steak: Use inexpensive cuts of meat like a flank, flat iron or hangar steak.
  • Horseradish: You can use grated fresh horseradish or jarred horseradish (creamy is fine too).
  • Pierce the steak: Pierce the flank steak with a fork, making sure to pierce it on both the front and the back so that the steak can soak up the flavours of the marinade.
  • Marinating Container: I like to put the steak and the marinade into a disposable ziplock bag to marinate, but you can use any dish that you like. Cover the steak in the marinade, making sure to coat both sides.
  • Marinating Time: For best results, let the steak marinate in the refrigerator for at least 2 hours, but overnight is best.
  • Make sure to massage the bag a couple of times during the marinating time, as this helps to ensure that the steak will be coated in the marinade as much as possible.
  • Before Grilling: Right before you are ready to grill, give the steaks one last good massage in the marinade.
  • Barbecue Tip: The marinated flank steak will flare the first time you set it on the grill! Please beware!
  • You can freeze steaks in the marinade. When you are ready to use them, just thaw the steaks in the fridge until they are completely unfrozen, then proceed with grilling.

Menu Idea:

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Horseradish Flank Steak Marinade

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This Horseradish Flank Steak Marinade is spicy, flavourful and delicious. Perfect for inexpensive cuts of beef.

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Marinating Time: 2 hours
  • Cook Time: 14 minutes
  • Total Time: 2 hours 24 minutes
  • Yield: 6 servings 1x
  • Category: Beef
  • Method: Barbecue

Ingredients

Units Scale
  • 1 1/2 lb flank steak
  • 1/3 cup olive oil
  • 24 tbsp horseradish (jarred is fine)
  • 1 tbsp Dijon mustard
  • 1 tsp dried rosemary or 1 tbsp fresh rosemary
  • salt + fresh ground black pepper

Instructions

  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 barbecue 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 barbecue 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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So get that BBQ fired up and get grilling! Have a delicious day!

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5 Comments

  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!